At Home Cooking Lessons

Five Healthier Options for a Tasty Meal

2014-01-15T13:05:00.000-05:00

Many people are determined to eat healthier and drop those holiday pounds gain in the start of every New Year. Making small changes instead of drastic changes is more doable in the long range. Check out our top five list of changes that may help you prepare healthier dishes this year. Feel free to add to the list in on our FaceBook page or comment box and also share a recipe.

Rolled Oats
While breadcrumbs can pack extra sodium, using rolled oats seasoned with herbs is a great way to increase whole grain into any meal. Start with replacing bread crumbs in a meatloaf or as a breading for chicken, fish and meats.

Use Rolled oats in Meatloaf

Seasoned Oatmeal for breading chicken
11/2 cup rolled oats
1 tbsp garlic powder
1 tbsp granulated onion powder
1 tsp Italian Seasoning
Salt & Pepper to taste

Use Herbs, Spices or citrus juice instead of Salt
Training one’s self to lower the amount of salt consumed starts with acknowledging that “food doesn’t need to be salted to taste good.” Fresh herbs, spices and citrus juice can provide just as much flavor without the added risks of excess sodium intake.

Avocado Mash

Half a mashed avocado is a great substitute for mayo on any sandwich, Avocado packs a big dose of vitamin E and cholesterol-checking mono-saturated fat. Half an avocado has only 114 calories and 10.5 grams of fat.

Quinoa

Use Quinoa to add more protein and antioxidants into your diet. It is delicious cooked with milk, vanilla, banana and some cinnamon for a perfect protein-packed hot breakfast. Can also be used like rice for stuffed peppers, pilaf, puddings and more.

Cauliflower

Mashed cauliflower has only a fraction of the calories of potatoes and it’s nearly impossible to taste the difference. Try mixing half potato, half cauliflower for mashed potatoes. Use pureed cauliflower in your Mac n Cheese. Also substitute cauliflower puree for the half the egg yolk in deviled eggs for less cholesterol.

Are you using any of these five food Substitutions? If you share how and a recipe.

Check out the last news all about food!

2013-06-13T12:59:00.001-04:00

2013-05-27T19:21:00.003-04:00

All About Food News

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All About Food News

News about food production, cooking and eating

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27 May 2013

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Raspberry Ricotta Chocolate Cake Recipe by Kankana Saxena

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Arugula From the Garden to the Table

2013-04-07T11:00:00.000-04:00

Recently Meal Makers worked with the Overbook Arts and Environmental Center in harvesting Arugula from their high tunnel greenhouse. The center's director Jerome Shabazz, along with other members of the center were shown how to harvest the Arugula by the master garden.

Arugula has a strong bitter or almost peppery taste, a result of the alkaloids, or plant medicine it contains.

Arugula is classified as a cruciferous vegetable along with broccoli, cauliflower, cabbage, kale, collard greens, and others.

Arugula contains important photochemical and antioxidants. The photochemical in arugula have been shown to detoxify carcinogens before they damage your cells. The beta carotene (lutein and zeaxanthin) present in arugula is a potent antioxidant. These are believed to be the one-two punch that makes it such a powerful cancer preventative.

Low in calories, arugula is a great source of dietary fiber, vitamins C, A, and K, iron and potassium.

Arugula is also great for improving the quality of your blood, and known for its aphrodisiac qualities.

The Arugula was washed and spin dried in preparation for two recipes demonstrated by Chef Diane

Arugula with Mushrooms

Ingredients
1 Tbsp Grape seed oil
1/2 cup Onions, Medium dice
3 cloves Garlic, Minced
1/2 cup Assorted Mushrooms, sliced
3 cups Arugula, pre-washed
to taste Sea salt & pepper

Directions
Heat oil in a skillet over medium heat. Add onions and cook for a few mintues then add mushrooms and garlic. Saute the onions mushrooms and garlic about
5 minutes then add Arugula. Stir to wilt and season with salt and pepper.
Serves 4

Arugula Pesto with Whole grain Pasta

Whole Grain Pasta Arugula Pesto

Yield: 1 ½ cup

Ingredients

2 cups arugula leaves, stems removed

1/2 cup walnuts pieces, toasted

3 garlic cloves, unpeeled

1/2 cup Parmesan cheese

1/2 cup extra virgin olive oil

¼ cup water or vegetable broth

½ teaspoon salt

¼ tsp black pepper

1 Whole grain spaghetti, cooked

Directions

In a blender or food processor add Arugula, walnuts, garlic, cheese and pulse several times.

Slowly add olive oil then water or broth. Season with salt and pepper.

If pasta is cold warm in a skillet over medium heat. Toss pasta and pesto sauce. Taste and add more salt and pepper if necessary.

Garnish with Parmesan cheese.

A day for Chicken and other fowl!

2013-03-19T17:46:00.000-04:00

March 19th is National Poultry Day

To clebrate here are several recipes for you to incorporate into your at home cooking cycle that offers a mix of baking, roasting, grilling, and braising.
Can you name the top three types of poultry consumed in the United States?
Visit our Facebook page for the answers!

Roasted Lemon Chicken
Yield: 2 Servings
Ingredients
2 bone-in chicken breast halves, skin removed
2 teaspoons Dijon mustard
1/2 teaspoon grated lemon peel
1 garlic clove, minced
1/4 cup fresh rye or whole wheat bread crumbs*
1/2 teaspoon paprika, preferably smoked
Instructions
1. Heat oven to 400°F. Place chicken on small foil-lined rimmed baking sheet. Combine mustard, lemon peel and garlic; spread over top of chicken. Pat bread crumbs over mustard mixture; sprinkle with paprika.
2. Bake 25 to 35 minutes or until chicken is no longer pink in center.
TIP *To make fresh bread crumbs, tear day-old bread into pieces; place in food processor. Pulse 30 to 60 seconds or until coarse crumbs form. One bread slice yields about 3/4 cup crumbs.

Roasting the chicken at a high temperature keeps it moist and juicy while allowing the bread crumb coating to crisp and brown.
PER SERVING: 175 calories, 4.5 g total fat (1 g saturated fat), 28 g protein, 3.5 g carbohydrate, 75 mg cholesterol, 220 mg sodium, 1 g fiber

Turkey Osso Bucco
Turkey has lots a flavor and great texture. Turkey thighs braised with vegetables and herbs makes this dish
worth every moment of waiting for as its aromas tease you.

Pri Pri Chicken Wings
With spring just hours away there is no excuse not to start grilling. Try these wings as an appetizer or the main event.
These wings would go great with a broccoli slaw.

Nutty Coconut Chicken

This Chicken dish is saturated in sweet coconut, almond and walnut flavor.
Served on a bed of vegetable basmati rice pilaf or tossed into a apple spinach salad, the crunch of this pan-fried chicken
will add a heavenly texture.

What is ridiculously sweet and irresistible and has it own day ?

2013-02-02T15:20:00.005-05:00

February 2nd is Heavenly Hash Day

Heavenly hash is like a rocky road candy bar-it is a fudgy, chewy, and delicious chocolate confection made with nuts and marshmallows.

Many recipes call for either Almonds or Pecans.

The Heavenly Hash candy bar was first popularized by New Orleans’ family-owned Elmer Candy Company and dates back to 1923.

Today there are many variations of Heavenly Hash including Ice Cream.

Heavenly Hash

Heavenly Hash Cake

Heavenly Hash Bar

Heavenly Hash Salad

Meatless Monday

2013-01-21T08:59:00.000-05:00

New Meatless Monday Cookbook

The Hamburger is an American Favorite that has lots of versatility. MeatlessMonday.com recently launched the Monday Burger Project. The goal of this project was to offer recipe options replacing a hamburger with one made with vegetables or beans for your Meatless Monday menu.

An average quarter-pound beef burger contains 31% of the recommended daily limit for saturated fat, and too much saturated fat has been linked to diabetes, obesity, high cholesterol and other preventable conditions. What’s more, the average quarter-pounder requires almost 27 times its weight in livestock feed, 143 billion BTUs of fossil fuel energy and over 52 gallons of water (or 6,758 8oz glasses) to produce.

The free E-Cookbook recipes include everything from delicious veggie burgers to protein-packed bean burgers, with allergen and dairy free options available. Monday Burger E Cookbook
Every week try a different Monday Burger recipe!

Have you tried a meatless burger frozen or fresh made? If so, what is your brand or recipe? What toppings do you add to your burger?

The best response with a picture or recipe will win a Kitchen Timer.
Please post response not later than Saturday, January 26, 2013. Winner will be posted on this blog post Monday 1/28/2013. Everyone is invited to share pictures and recipes. but the winner must reside in the United States.

Bean Burger: photo credit: ZakVTA via photopin cc

Places Germs May Congregate

2013-01-15T21:09:00.000-05:00

Three place we often overlook............

Restaurant Menus

It's typical for many of us to go to the bathroom and wash up before we sit down to a meal, right? But maybe we should wait until after we've handled the menu, because what's not typical is that the staff is wiping these menus down.

According to studies, cold and flu viruses can survive for up to 18 hours on hard surfaces. Make sure the (germy) menu doesn't touch your silverware or plate, either, and make a beeline to the restroom after you've ordered your pasta primavera.

Soap Dispensers

Bathroom sinks and toilets may get wiped down, but what about the soap dispensers? Rarely do they get cleaned. If they did, they wouldn't have been found to harbor harmful fecal bacteria in tests.

When you come out of the stall, it's best to scrub your hands thoroughly in vigorously running water for at least 15 to 20 seconds. (Singing "Happy Birthday" to yourself should take care of the time requirement.) Don't neglect the backs of your hands, your wrists, between your fingers and under your fingernails. If you use a towel to dry off, let it do double-duty and use it to turn off the faucet too.

Paper Money

It feels good to use hard cash and not run up those credit card bills, but keep in mind that germs like money too. A Swiss study found that some strains of the flu virus can survive on paper money for as long as three days.

By the way if germs are mixed with mucus, they live up to 17 days. That's why it pays to carry around hand sanitizer everywhere you go!

Read about more Germ hot spots

Did you Know.......

Traditional grocers pinched by hourglass landscape

The grocery marketplace now resembles an hourglass, with growth at the high-end top and the value-focused bottom, leaving traditional grocers like Safeway and SUPERVALU in the pinched middle. To combat this change, grocers must offer new experiences and formats, and many are responding with eat-in cafes, drive-through pharmacies and other amenities. Read more

Sweetened Drinks Linked to Depression Risk

Drinking sweetened beverages -- either sugar-sweetened or diet -- may be linked with a slightly higher depression risk, while drinking coffee may slightly lower the risk. Read more

photo credit: Ewan-M via photopin cc
photo credit: ohsojolly! via photopin cc
photo credit: AMagill via photopin cc

Top 5 Food Substitutions for Healthier Recipes

2013-01-09T14:27:00.001-05:00

Use Rolled oats in Meatloaf

Seasoned Oatmeal for breading chicken
11/2 cup rolled oats
1 tbsp garlic powder
1 tbsp granulated onion powder
1 tsp Italian Seasoning
Salt & Pepper to taste

Avocado Mash

Quinoa

Cauliflower

What's your favorite Soup?

2013-01-04T15:34:00.000-05:00

January is National Soup Month!

Sometimes there's nothing quite so comforting as a bowl of soup. In winter, it warms us and often provides medicinal value when we are sick. In summer, chilled fruit or vegetable soups are the perfect accompaniment for light meal such as an entrée salad.

Who invented soup? It's common knowledge that the word soup comes from the same source as the English term "sop," meaning a piece of bread soaked in liquid. In common parlance, soup replaced sop at about the same time that people began serving the heated liquid without the ever-present piece of bread (approximately one-hundred years after Catherine de Medici arrived in France with her entire kitchen in tow and proceeded to transform the world of French cuisine).
However, it's likely that people have been enjoying some version of meat cooked in heated water since the days when Prehistoric man was forced to stalk and kill his dinner before he could even think about cooking it.

The origins of boiling are lost to history.

Nonetheless, in The History of Food, Raey Tannahill states that it's clear man knew about boiling long before the invention of earthenware pottery (around 6,000 BC). Ever inventive, prehistoric man found that bamboo trees filled with clay, reptile shells, and especially the stomachs from the animals they had killed, all made perfect vessels in which to boil liquid filled with fresh meat over a hot fire. When nothing else was available, they could always resort to the more time consuming method of filling a pit with water and throwing in a few stones heated from the fire to bring the water to a boil. Various evidence, including residue sticking to pots, tells us man was regularly consuming soup by the Iron and Bronze Ages.
The Africans, Greeks and Ancient Romans ate soup, including a type of fish broth cooked in wine and spices.

Today, the world of soup is vast and sophisticated. There are thick soups such as bouillabaisse that nearly cross the line from soup to stew, thin clear consommés, and everything in-between.
Nearly all cultures have their own specialties: a bold Russian borscht, hearty African Peanut Soup, garlicky Spanish gazpacho, and Pot-au-Feu, a French clear soup made from boiled beef and vegetables or a Chinese Noodle soup. Soup can be a meal in itself, an appetizer, or a dessert. And we can't forget that most soups are quick and simple to make comfort foods.

Soups On!
Enjoy a cup of Soup and Learn the components of a flavorful soup.
January 12, 2013 2:00 - 3:00 p.m.
Overbrook Arts Center 6134 Lancaster Avenue, Philadelphia, PA 19151
info@athomecookingclasses.com

A Soup Puzzle

Across
1. Clear soup of meat or fish & vegetables, flavored with salt, soy and dashi
5. A hearty North African soup, 'cobra cooler'
7. A Chinese soup with deep fried rice cakes
10. What soup is eaten from
11. Soup with green peas
12. Thai egg noodle soup with cilantro, scallions & chicken or seafood
14. Frequent ingredient in cheese soup
15. Scotland: Crab soup
17. A seaweed extract; Bengal isinglass
20. Hawaiian noodle soup
21. French version of pesto is also the name of this soup
22. Member of mallow family from Africa useful in soups and stews
23. A ribbonlike strip of pasta
24. Powdered sassafras leaves used to thicken soups & stews

Down
2. E Indian curry-flavored soup with a meat or chicken base
3. A small piece of toasted or fried bread; served in soup or salads
4. A Greek soup made with dried beans, olive oil, carrots, garlic, & celery
6. Originally a large stockpot, now applied to contents of the pot
8. To cook au gratin
9. A political soup
13. A soup made with sorrel "fit for the govenor of the Bank of France"
15. Hanoi Beef Soup
16. He placed a high value on a mess of pottage
18. Japanese: soup
19. Soup with whole grains, legumes, dried fruit and nuts; said to be the last meal served on Noah's Ark
20. (French) Thick hearty soup with chunks of garnish

Solution for the Soup puzzle will be published on our FaceBook page January 8, 2013

Sign up to receive our newsletter, recipes and contest information!
Receive our Ebook for 5 Soups Anyone Can Make
CLICK HERE

Soup with Crouton photo credit: nettsu via photopin cc
French Onion photo credit: ilmungo via photopin cc

About Food: The News

2012-12-21T12:23:00.000-05:00

Liquid Chips? Pepsi Looks To "Drinkify" Snacks

Would you drink your Fritos? How about potato chips? Beer nuts? You may get a chance, because PepsiCo, looking to diversify it's market, is planning to turn snacks into drinks.

Researchers develop coconut-flavoured pineapple

The Department of Agriculture's research station in Queensland has been working on the new breed of pineapple for more than a decade. It is expected to be on the market in two years.

Soy Sauce, The Movie: Make Haste Slowly Tells Story of Kikkoman Soy Sauce

It may never come to a theater near you, but a film with heart, soul and soy sauce has been cooked up. Make Haste Slowly is a mini-doc that tells the story of how Kikkoman's ubiquitous condiment came to be such a big hit on tables everywhere. The trailer, now showing on YouTube, is as compelling as any big screen preview and whets your appetite for more.

Chefs Join Petition to Change Easy-Bake Ovens

Are Hasbro's Easy-Bake Ovens just for girls? Their pink and purple color scheme might suggest so, along with ads and packaging that show only girls playing with the classic toy. Of course, that hasn't stopped generations of pie-curious boys from experimenting with baked goods at a young age.

About Food: The News

2012-12-13T22:36:00.001-05:00

Why are Peppermint pigs being smashed?
A holiday tradition in this upstate New York resort town has a peppermint twist: pig-shaped hard candies are sold with little metal hammers to smash them at Christmas. The peppermint pigs, which can weigh up to a pound, are considered good luck charms by some.

Addicted to Diet Soda? 4 Stressipes to Help You Cut Back (or Cut it Out)

If you are looking to overcome the artificial sweetened soda addition, then read this post to learn four tools to help make you successful.

FDA faces lawsuit over food animal antibiotics data

The Government Accountability Project (GAP) is suing the US Food & Drug Administration (FDA) for withholding data on the sale of antibiotics for use in food animals.

Ex BPI employee sues Jamie Oliver and ABC News for ‘reckless’ reporting on lean finely textured beef (Pink Slime)

Former Beef Products Inc. employee Bruce Smith has filed a lawsuit against Jamie Oliver; ABC News; two ABC news anchors Diane Sawyer and Jim Avila; and blogger Bettina Siegel; alleging that they “willfully” made false statements about lean finely textured beef (LFTB) that caused him and 750+ colleagues to lose their jobs.

Avoiding Holiday Weight Gain

There is no shortage of opportunities to over-indulge during the holiday season; a period that lasts anywhere from about December 1 through the New Year. The suggestion that this time of year presents more challenges when it comes to our healthy eating resolve is not just a whimsical idea, it's backed by research in psychology and behavioral sciences.

Latkes aka Potato Pancakes

2012-12-06T23:51:00.001-05:00

Latkes known, as little potato pancakes are a traditional Hanukkah food, serving as a reminder of the food hurriedly prepared for the Maccabees as they went into battle, along with the oil they are fried in as a reminder of the miraculous oil. Other traditional foods contain cheese to celebrate Judahs’ victory.

Hanukkah originated when Judah the Maccabee and his followers reclaimed the temple in the village of Modi'in from Syrian King Antiochus IV. The temple was cleansed and prepared for rededication. The Hebrew word Hanukkah means "dedication." You will also see this holiday spelled “Chanukkah” due to different translations and customs. When the sacred temple Menorah (candelabra) was relit, there was only enough sacred oil to burn for one day. Yet, according to tradition, the oil miraculously lasted eight days until more purified oil could be found. In remembrance, a candle is lit each of the eight days of Hanukkah.

Latkes or Potato Pancakes are great any time of the year and are limitless to your creativity. Try these two recipes and let us know what you think.

Sweet Potato Latkes made by Meal Makers Inc.

Sweet Potato Latkes

Yield: 4 servings (serving size: 2 latkes)

Ingredients

1 pounds Sweet Potatoes
1 small onion (about 6 ounces), peeled
1 egg
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon baking powder
Pinch ground Cinnamon
4 tablespoons canola oil, divided

Preparation

1. Peel and par-boil the potatoes. Shred the sweet potatoes and onion using the shredding blade of a food processor.

2. Combine egg, flour, salt, and pepper in a small bowl, stirring with a spatula in a medium size bowl. Add egg the potatoes to the mixture and, stir well to combine.

3. Heat a 12-inch nonstick skillet over medium-high heat. Add 1 1/2 tablespoons canola oil to pan, swirling to coat. Using a tablespoon, make patties and add to the pan. Cook 3-4 minutes on each side or until golden brown. Remove latkes from pan; keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and remaining potato mixture.

Serve with sour cream or apple sauce.

Cheese Latkes

Serving Size: About 15 Silver Dollar size

Ingredients

1 potato Idaho small, boiled (3 -4 oz) peeled
1 tbsp butter
1/2 lb farmer cheese
2 tbsp flour
2 egg yolks large
(see note for sweet version)
2 egg whites large
1/4 tsp cream of tartar or salt
1 tsp salt
1/2 tsp pepper white
Canola oil for frying
sour cream
apple sauce

Preparation:

1. In a 2 quart bowl with a flat bottom mash the hot peeled boiled potato, salt, pepper and butter, using a hand masher. Add the farmer cheese and mash some more until uniform. Then add egg yolks and mix smooth. (If you are making the sweet version, add the sugar, cinnamon and vanilla along with the flour.) Add the flour and mix smooth and uniform.

2.Beat the egg whites to soft peaks, add the cream of tartar or salt, and continue beating till medium peaks.

3.Fold 1/3 of the egg whites into the cheese mixture to soften it. Then fold the remaining egg whites into the cheese mixture. This should give you a mixture that is firm enough to fry.

3.Heat canola oil frying pan to 325 F. Drop rounded tablespoons of the batter onto the pan, using 2 tablespoons, one to lift and one to push off the batter. When a brown and crispy, turn it over gently using a spatula and a fork, and gently pat down the top of the pancake to spread it a little.

Serve with sour cream or apple sauce.

Note: Sweet version.

You can also make these sweet. Add 1-2 tbsp sugar and a few drops of vanilla extract, and a shake or two of cinnamon after the yolks.

Safe Food

2012-11-20T01:30:00.000-05:00

Serve Safe Food this Holiday

For safe cooking and handling of food—know that bacteria multiply rapidly between 40°F and 140°F, doubling in number in as little as 20 minutes.

To keep food out of this danger zone, keep cold food cold and hot food hot. Keep food cold in the refrigerator, in coolers, or on the service line on ice.

Set your refrigerator no higher than 40°F and the freezer at 0°F. Cold foods Salads, dips deviled eggs … must be below 40°F.

Keep food hot in the oven, in heated chafing dishes, or in pre-heated steam tables, warming trays, and/or slow cookers. Hot foods temperatures must be above 140°F.

Use a clean thermometer that measures the internal temperature of cooked food to make sure meats, poultry, and casseroles are cooked to the temperatures as indicated in the figure.

Thanksgiving Etiquette

2012-11-19T23:58:00.003-05:00

Thanksgiving Dining Etiquette Rules:

Whether you are dining this Thanksgiving with family or friends or strangers, keep in mind a few basic rules to be respectful and to be invited back again.

Always be well groomed and adhere to the host/hostess Dress Code if requested.
Arrive at least 10 minutes early unless otherwise specified. But Never arrive late!

It is proper to bring a small hostess gift, one that the hostess is not obliged to use that very evening. Gifts such as flowers, candy, wine, or dessert, are not good hostess gifts, as the hostess will feel that it must put it out immediately.

If this is a sit down dinner, wait until the host indicates where you should sit. Usually guests wait for the host or hostess to sit down before taking their seats. If the host/hostess asks you to sit, then do so.

A prayer or 'blessing' may be customary in some households. The dinner guests may join in or be respectfully silent. Most prayers are made by the host before the meal is eaten.

Passing dishes or food:
Pass food from the left to the right. Do not stretch across the table, crossing other guests, to reach food or condiments.
If another diner asks for the salt or pepper, pass both together, even if a table mate asks for only one of them. This is so dinner guests won't have to search for orphaned shakers.
Set any passed item, whether it's the salt and pepper shakers, a bread basket, or a butter plate, directly on the table instead of passing hand-to-hand.
Butter, spreads, or dips should be transferred from the serving dish to your plate before spreading or eating.

Never intercept a pass. Snagging a roll out of the breadbasket or taking a shake of salt when it is en route to someone else is a no-no.

Always use serving utensils to serve yourself, not your personal silverware.

Eating:

DO NOT Talk with food in your mouth! This is very rude and distasteful to watch! Wait until you have swallowed the food in your mouth. Chew with your mouth closed. Loud eating noises such as slurping and burping are very impolite.
Always taste your food before seasoning it. Usually the hostess has gone to a lot of work making sure the food served is delicious to her standards. It is very rude to add salt and pepper before tasting the food.
Don't blow on your food to cool it off. If it is too hot to eat, take the hint and wait until it cools.
Cut only enough food for the next mouthful (cut no more than two bites of food at a time). Eat in small bites and slowly.
Do eat a little of everything on your plate. If you do not like the food and feel unable to give a compliment, just keep silent. It is acceptable to leave some food on your plate if you are full and have eaten enough. If the food served is not to your liking, it is polite to at least attempt to eat a small amount of it. It is never acceptable to ask a person why they have not eaten all the food. Don't make an issue if you don't like something or can't eat it - keep silence.
Even if you have dietary restrictions, it is inappropriate to request food other than that which is being served by the host at a private function. If you have serious dietary restrictions or allergies, let your host know in advance of the dinner.
Do not "play with" your food or utensils. Never wave or point silverware. Do not hold food on the fork or spoon while talking, nor wave your silverware in the air or point with it.
Try to pace your eating so that you don’t finish before others are halfway through. If you are a slow eater, try to speed up a bit on this occasion so you don’t hold everyone up. Never continue to eat long after others have stopped.
Once used, your utensils, including the handles, must not touch the table again. Always rest forks, knives, and spoons on the side of your plate or in the bowl.

Guests should do their best to mingle and make light conversation with everyone. Do not talk excessively loud. Give others equal opportunities for conversation. Talk about cheerful, pleasant things at the table.

Do not blow your nose at the dinner table. Excuse yourself to visit the restroom. Wash your hands before returning to the dining room. If you cough, cover your mouth with your napkin to stop the spread of germs and muffle the noise. If your cough becomes unmanageable, excuse yourself to visit the restroom. Wash your hands before returning to the dining room.
Do not use a toothpick or apply makeup at the table.
Turn off your cell phone or switch it to silent or vibrate mode before sitting down to eat, and leave it in your pocket or purse. It is impolite to answer a phone during dinner. If you must make or take a call, excuse yourself from the table and step outside of the restaurant.
Be Present! It is Thanksgiving a day for gratitude love and giving. The best gift you can give is your attention to others.

Resources: http://whatscookingamerica.net/Menu/DiningEtiquetteGuide.htm

photo credit: edenpictures via photopin cc

National Deviled Eggs Day Nov. 2!

2012-11-02T01:02:00.002-04:00

Deviled Eggs

Also known as stuffed eggs, starts with hard-boiled eggs, peeled, cut in half and stuffed with a seasoned, mashed yolk mixture. The yolks are removed from the whites, mixed with a moistener, such as mayonnaise, flavoring foods and/or seasonings and then piled back into the whites.

The word “devil” originally referred to the combination of spices, including dry mustard and vinegar with which the eggs were highly seasoned.

Deviled Eggs are easy to make and allows creativity to flow in regards to the variety of combinations one can come up with. Check out the recipes below or create your own:

<Sriracha Deviled Eggs

Lobster Deviled Eggs
Bacon and Cheddar Deviled Eggs Recipe
Smoked Salmon Deviled Eggs

Horseradish Deviled Eggs with Seared Steak and Blue Cheese Recipe>

Wasabi Deviled Eggs

<Paula Deen’s She Deviled Eggs

Seafood Deviled Eggs >

What is your favorite Deviled Egg Recipe?

FYI!

Hard-boiled eggs will easily reach internal temperatures of more than 160°F (71°C) when they are done. Note, though, that while Salmonella are destroyed when hard-boiled eggs are properly prepared, hard-boiled eggs can spoil more quickly than raw eggs.

To make Hard boiled eggs, place eggs in a saucepan large enough to hold them in a single layer. Add enough cold water to come at least 1 inch above the eggs. Heat over high heat to boiling. Turn off heat. If necessary, remove the pan from the burner to prevent further boiling. Cover pan. Let the eggs stand in the hot water about 12 minutes for large eggs (about 9 minutes for medium, about 15 for extra-large).

After cooking, cool the hard-boiled eggs quickly under running cold water or in ice water. Avoid allowing eggs to stand in stagnant water. Refrigerate hard-boiled eggs in their shells promptly after cooling and use them with one week.

To peel an egg, crackle the shell all over by gently tapping the egg on a table or countertop. Roll the egg between your hands to loosen the shell. Then peel off the shell, starting at the large end. Hold the egg under running water or dip it in water to make peeling easier.

A nicely centered yolk makes very attractive deviled eggs and garnishes. However, as an egg ages, the white thins out which gives the yolk more opportunity to move about freely. This can result in a displaced yolk when you cook the egg. Using the freshest eggs possible will minimize this displacement, but very fresh eggs are more difficult to peel after hard boiling.
The best compromise for attractive eggs with centered yolks that are relatively easy to peel seems to be using eggs that have been refrigerated for about a week to 10 days. Some new research suggests that yolk centering may be better if you store eggs small-end up for 24 hours before hard-boiling.

Resource:
Incredibleegg.org
America Egg Board

5 Foods that can help ease Arthritis Pain

2012-10-23T22:40:00.001-04:00

If you find yourself with aching joints are making music like snap crackle and pop when standing, sitting or moving you may have arthritis. If you have arthritis it is beneficial to your health to be in range of the suggested weight for your height and age. Extra pounds especially in the abdomen will add pressure on your joints.
The foods you choose to eat may help ease the pain of arthritis, make your joints healthier and control your weight. Adding these foods to your diet will not cure you but can make life less painful.

1. Fatty fish (salmon, herring, and sardines) or any other food with omega-3 fatty acids, such as walnuts, soy beans, flax seeds and pumpkin seeds
The Omega-3's decrease the production of chemicals that spread inflammation, plus they inhibit enzymes that trigger it. 4 ounces Fatty fish also contain vitamin D, which helps prevent swelling and soreness. Another easy healthy fix: Add walnuts (2.27 grams per quarter cup) to a salad or flax seed (two tablespoons has 3.51 grams) to your cereal.

2. Extra-virgin Olive oil
Olive oil contains oleocanthal, which blocks enzymes involved in inflammation.
About 3 tablespoons of extra-virgin olive oil acts like one-tenth of a dose of ibuprofen, according to a study at the Monnell Chemical Senses Center in Philadelphia. That may not be much, but small dietary changes add up.

3. Fruits & Vegetables that are high in Vitamin C

Broccoli, Cauliflower, Sweet peppers, citrus fruits ……
Vitamin C protects collagen, a major component of cartilage. Inadequate amounts may increase your risk for some kinds of arthritis . A Canadian study of 1,317 men found that those who got 1,500 milligrams of vitamin C through food or supplements daily had a 45% lower risk of gout (a painful condition also known as gouty arthritis) than those who consumed less than 250 milligrams a day.

4. Brazil nuts
Brazil nuts contain huge amounts of selenium – 272 micrograms in just three or four nuts, compared to 63 micrograms in 3 ounces of tuna.

5. Onions and leeks

Onions and leeks contain quercetin, an antioxidant that may inhibit inflammatory chemicals.
Other foods high in quercetin are kale, cherry tomatoes or apples. Add a ½ cup or more of these fruits and vegetables to your daily diet.

photo credit: rockyeda via photopin cc photo credit: geishaboy500 via photopin cc

Homemade Pumpkin Seeds Makes a Delicious Snack!

2012-10-09T22:12:00.000-04:00

Pumpkin Seeds are high in protein and fiber and full of antioxidants. After carving your pumpkin with the family, reserve the pumpkin seeds to make a tasty snack.

One medium or large pumpkin yields approximately 1 cup of seeds

Remove the seeds from pumpkin pulp and stings and wash in cool water to remove remaining residue. Rinse and let seed soak in clean water for 12 hours. Drain and lay pumpkin seeds on a baking sheet, then place in a 150-200˚ F oven to dry out.

Place in the dry seeds in a bowl and season.

Natural: Mix dry pumpkin seeds with 1Tablespoons grapeseed oil and 1 heaping teaspoon of sea salt and ½ tsp ground black pepper

Fall Harvest Spice: Mix dry pumpkin seeds with 1/2 Tablespoon Grapeseed oil, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. cloves, 1/8 tsp. ginger, 1 tsp brown sugar.

Mole : Mix pumpkin seeds with 1½ Tbsp brown sugar, ½ tsp cinnamon, ½ Tbsp Ancho chili, powder, 1 ½ Tbsp Cocoa, 1 Tbsp finely ground coffee beans , pinch sea salt and ½ tbsp of grapeseed oil

Cajun: Mix pumpkin seeds with garlic grapeseed oil, 2 tbsp Cajun seasoning and a pinch of salt and pepper.

Pre-heat oven to 400˚ F.

Line a baking sheet with parchment paper. Spread seasoned pumpkin seeds evenly on the parchment paper. Bake the pumpkin seeds for 12-15 minutes turning seeds with spatula intermittently while roasting. Seeds should be crisp and fragrant.

photo credit: Mexicanwave via photopin cc photo credit: justgrimes via photopin cc

Zucchini Mushroom Cupcakes

2012-09-17T00:55:00.001-04:00

This recipe is easy to make and one in which you can include the children in making dinner.
Zucchini Mushroom Cupcakes
Yield: 12 servings
Ingredients

2 large Zucchini, Sliced
3 Tablespoons Wildtree Basil Grapeseed oil
10 ounces Mushrooms cleansed sliced
½ cup Red onion medium dice
2 cloves Garlic, minced
16 ounces Ricotta Cheese
1 Egg
½ cup Parmesan cheese
1 teaspoon Italian Seasoning
Pinch Nutmeg
s/p to taste
1 ½ cup Marinara sauce
1 cup shredded mozzarella cheese

Directions:

Prep vegetables. Heat two large skillets over medium heat and divide Basil Grapeseed oil between the two. Sauté the onions, garlic and mushrooms in one pan stirring occasionally over medium heat until cooked. Season mushrooms with salt and pepper. In the other pan over medium heat plate a layer of zucchini slices in pan and sauté on each side for several minutes to cook slightly. Season zucchini with salt & pepper. Continue this process until all zucchini slices have been sautéed and cool.
Drain water from Ricotta and place in a bowl. Add egg, parmesan cheese,1/2 of mozzarella cheese, Italian seasoning, nutmeg and season with salt and pepper. Mix well.
To assemble the cupcakes:
Place parchment paper liners in the cupcake pan. Place 1 teaspoon on marinara sauce in bottom of the liner; then a couple slices of zucchini; Spread a teaspoon of the ricotta cheese mixture over zucchini; place 1 teaspoon of the mushroom mixture over ricotta repeat with sauce, zucchini and mushrooms then place zucchini slices, marinara sauce and mozzarella cheese on top.
Bake in a pre-heated oven at 375F. Bake the zucchini mushroom cupcakes for 30 minutes.

Looking for cooking lessons for you or the children check out www.MealMakersinc.com

Enjoy the taste, look and benefits of Bell Peppers!

2012-09-11T00:01:00.002-04:00

Not only are bell peppers delicious to eat and beautiful to look at, but they are also packed with nutritional benefits. All bell peppers are high in vitamin C with the red pepper having more than twice as much as the green pepper. The bell pepper is also a wonderful source of vitamin A, vitamin B, antioxidants and carotenoids.
The bell pepper, also known as sweet pepper or capsicum, is of the species Capsicum annuum and native to Mexico, Central America and northern South America. Bell peppers are botanically fruits, but in culinary contexts they are usually considered to be vegetables.

Bell peppers can be bought year-round, but they are most abundant and tasty during the months of August and September. Colors range from the burgeoning colors of green to yellow, and ripen to the sweeter-tasting colors of red, orange, and sometimes purple and brown, depending on the variety.
Picking a good pepper is easy: they should have a smooth and tight skin (no wrinkles, or soft or bruised spots), plus bright color, and feel firm and solid. A look at the stem is another place to peek: it should appear fresh, green, and not dry or desiccated.
Don’t wash a pepper until use: ideally store unwashed peppers in a cool place covered with a kitchen towel, or second best is in the vegetable compartment in your refrigerator (but not in plastic, which will create excess moisture). Some even freeze them, either whole, or cleaned, deseeded, and chopped

Peppers can be eaten raw or cooked. If eating it raw, wash it first, then core it (cut around the stem with a paring knife). Cut the pepper in half lengthwise and then remove any seeds and the white core/ribs—you can try shaking the seeds into the garbage. Don’t be tempted to use water to remove the seeds: it will just waterlog it. The pepper is then ready to be cut into strips, chopped, or diced. For those want to stuff a pepper, cut it horizontally instead of cutting it lengthwise then remove the seeds and core. One precaution: even though peppers are typically sweet, be sure to wash your hands well when all is said and done—don’t touch your eyes!

Peppers are also delicious roasted. They can be grilled with tongs over a gas burner until blistered and the skin starts to blacken, or in the broiler: simply put cut pepper halves on a cookie sheet and roast. The best way to peel the skin is to then place the peppers in a bowl covered with plastic wrap, or in a paper bag. Steam for about 15 minutes, and then peel the skin off with your fingers (or a knife if they’re too hot).
Peppers can also be stuffed, or sautéed—peppers are a delicious addition to a stir-fry. Peppers also pair well with meat, like a classic Italian sausage and peppers dish, or with steak. Some like to puree peppers into dips, like hummus, or into soups

Here are a few recipes to try from Sauver.com:

Poor Man's Caviar
Black-eyed peas, scallions, and both red and green peppers combine in a salad that's equally delicious spread on bread or spooned from bowl.

Baked Chicken with Peppers
This vibrant baked chicken and peppers dish is as simple as it is classic.

Peppers in Tomato Sauce
Serve these preserved peppers over pasta or chicken for a bright meal.

Pesto Calabrese
This Southern Italian pesto gets its hue from tomatoes and red bell peppers.

Green Pepper Butter
Minced roasted green pepper adds irresistible flavor to this savory compound butter.

Muhammara (Roasted Red Pepper, Walnut and Pomegranate Molasses Dip)
This Middle Eastern dip is one part sweet, one part tangy, and one part spicy; it's the perfect combination for slathering on sandwiches or serving with homemade pita chips.

Sweet Pepper Salad
Roasted red and green peppers get a kick from sugar and vinegar -- great served with grilled meats.

Eggplant Stuffed Peppers
Bell peppers are blistered over a flame before being stuffed with eggplant, breadcrumbs, and anchovies.

photo credit: wallyg via photo pin cc

8 Okra Recipes you must try!

2012-08-26T23:48:00.000-04:00

8 Okra Recipes you must try!

As a child of southern raised parents Okra was a regular menu item in the summer. We had Okra either fried with cornmeal, stewed by itself or with tomatoes over rice and sometimes raw cut up over a salad. The seasoned crunchy fried okra was my favorite. As years have pass I’ve discovered that cooking okra has limitless possibilities like marinated, tempura , roasted,grilled and more.

Okra origins are from Africa and are in the same plant family as hibiscus and cotton. These plants loved warm temperatures and are usually available in the south fresh year-round and all over the US from May to October. Okra can also be found frozen sliced, whole and breaded. I’ve food dehydrated Okra which makes a great snack substitute for potato chips.

Fried Pecan Okra

Okra & Corn Maque Choux

Okra Rellenos

Pickled Okra

Marinated Okra (not Pictured)

Tempura Okra

Peppery Grilled Okra with Lemon-Basil Dipping Sauce

Roasted Okra

Okra is

Very low in calories, provides just 30 cal per 100 g and contains no saturated fats or cholesterol; but is a rich source of dietary fiber, minerals, vitamins; recommended in cholesterol controlling and weight reduction programs.
The rich fiber and mucilaginous content in Okra pods helps smooth peristalsis of digested food particles and relieve constipation condition.
The pods contain healthy amounts of vitamin A, and flavonoid anti-oxidants such as beta carotenes, xanthin and lutein. It is one of the green vegetable with highest levels of these anti-oxidants. These compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin.
Fresh pods are good source of folates; provide about 22% of RDA per 100 g. The pods are also an excellent source of anti-oxidant vitamin, vitamin-C; provides about 36% of daily recommended levels. Consumption of foods rich in vitamin-C helps body develop immunity against infectious agents, reduce episodes of cold and cough and protects body from harmful free radicals.
These veggies are rich in B-complex group of vitamins like niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. The pods also contain good amounts of vitamin K. Vitamin K is a co-factor for blood clotting enzymes and is required for strengthening of bones. The pods are also good source of many important minerals such as iron, calcium, manganese and magnesium.

When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long. The best way to store Okra in the refrigerator is in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2 to 3 days, or it may be frozen for up to 12 months after blanching whole for 2 minutes.

RESOURCES
http://www.nutrition-and-you.com/okra.html
www.about.com

Meatless Monday

2012-07-30T13:16:00.001-04:00

Chayote

Chayote is member of the squash family that originated in Mexico but can now be found throughout the world.

Chayote may be called a vegetable pear, chcocho, or christophene. It's flavor is described as a cross between a turnip, cucumber and zucchini.

Chayote Squash is very low in Saturated Fat, Cholesterol and Sodium. It's also a good source of Niacin, Vitamin B6, Pantothenic Acid, Magnesium and Potassium, and an excellent source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Zinc, Copper and Manganese.

Selection: Good-quality chayote will be firm, unblemished and light to medium-green in color. The skin may be either smooth or rough.

Usage: Use like a squash - steam, bake, stuff or fry.

Today's Meatless Recipe

Stuffed Chayote Squash
Serves 4
Ingredients
•    4 medium chayote squash
•    1 cup chopped onion
•    2 Tbsp. Grapeseed oil
•    2 cloves garlic, minced or pressed
•    1/4 cup chopped fresh parsley, optional
•    8 ounces Soy Sausage
•    1 tsp. dried rosemary, crushed
•    3 slices whole wheat or French bread, cubed
•    1/4 cup almond milk plain
•    1/4 cup grated parmesan cheese
•    1/4 cup Italian salad dressing

Directions
1.    Preheat oven to 350.F
2.    Cut squash in half, lengthwise. Steam until just tender.
3.    Sauté onion in the oil. Add garlic and parsley after onion is soft and transparent. Stir in soy sausage, breaking it up. Add rosemary. Cook for 15 min., pouring off excess grease.
4.    Moisten bread with the milk. Squeeze out liquid. Add bread and cheese to meat mixture.
5.    Scoop out squash, leaving a shell. Chop pulp coarsely. Add to mixture. Stuff squash shells, piling filling high. Place in lightly oiled baking dish.
6.    Bake for 20 min. until heated thoroughly. Drizzle with a little salad dressing and serve hot.

More Recipes:
Crispy Onion Chayote Bites
Roasted Sweet Potato and Chayote Salad

Resources:
Produce Oasis
Fruit & Vegetables More Matters

Summer Time Melons are Delicious

2012-07-26T08:00:00.000-04:00

Tips for Selecting the a Ripe Melon

Watermelon

The watermelon should be firm and with no bruises or soft spots

The texture should be slightly bumpy
Watermelons should be heavy for their size. Fact: A watermelon is made up of 92% water.
The underside should have a creamy yellow spot this is where the melon sat on the grown as it was growing. A white or greenish bottom could indicate an unripe melon.
The stem should be withered and brown
When pressed, the mellow should spring back
The color between bans should be consistent
Don't forget the thump test.Smack the melon and listen for a hollow sound, not high pitched or tight must be hollow!

Is Watermelon a Fruit or a Vegetable?

Cantaloupe

A cantaloupe should be beige in color with grey webbing. A green melon with tan webbing is not ripe
The webbing should be tight and not have soft spots or bruises
A ripe cantaloupe will have a sweet cantaloupe smell. Note: Smell the ends of the melon
Cantaloupes should be heavy for their size
The stem end should be slightly soft wand indented with no traces of the stem left.

Honeydew

Honeydew should be pale yellow green with beige veining. A tan honeydew is not ripe.
Honeydew should be heavy for their size.
Honeydew should have a waxy surface.
When pressed, the stem end should give a little and have a mild aroma. If the aroma is strong the melon is probably overripe

Wash All fruits before using!
According to the FDA, you should wash all fruits and vegetables, including melons, in clean, running water before eating them. Some melons may be difficult to place in the sink and run water over. Use a clean paper towel with a vinegar water solution to clean.
This is true of all fruits and vegetables, whether they have rinds or not. You should also use clean knives and cutting surfaces, taking care to
never cut fruit or vegetables with a knife just used to cut raw meat, chicken or seafood. Additionally, persons preparing melons, fruits,
vegetables or other foodstuffs should thoroughly wash their hands with soap and water prior to preparing the food for eating.

Recipes for Melons

Melon Panzanella
Watermelon Salsa
Pickled Watermelon Rind
Cantaloupe Preserves
Spiced Cantaloupe Butter
Honeydew Melon with Toasted Peanuts and Southeast Asian Herbs
Honeydew Cucumber Drink Video Recipe This drink is refreshing!

Meatless Monday

2012-07-21T23:45:00.000-04:00

Summer Rolls are Light and Refreshing

Southeast Asian inspired summer rolls filled with cool, rice noodles, fresh mint and crunchy vegetables are an ideal vegan hot-weather treat. Serve with any of the dipping sauces, but think sweet, sour, salty, spicy, and bitter for a refreshing light meal you'll love to make again and again.

Vegetable Summer Rolls

Yields 8 rolls

Ingredients

2 ounces Vietnamese cellophane noodles, cooked according to package directions
1 medium carrot, julienne
1 cucumber, peeled, seeded and julienne
1/2 cup bean sprouts
4 to 5 scallions, julienne
6 water chestnuts, thinly sliced
1 tablespoon minced fresh ginger
1 handful fresh cilantro, hand-torn
1 ½ teaspoons dark sesame oil
1 lime, juiced
8 (8-inch) rice sheets (plus extra in case some tear)
Warm water, for soaking rice sheets
8 Baby Romaine Lettuce
16 mint leaves

Directions

Put the cellophane noodles, vegetables, cilantro in a large bowl; toss with sesame oil, ginger and lime juice to give the filling some flavor; season with salt and pepper.

Pour 2 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then Place it on a clean surface and leave it for a few seconds to soften. blot dry with a clean kitchen towel.

On the lower third of the wrapper, leaving about 1 inch of space along the side and bottom edges, layer the fillings in the following order: 2 mint leaves, lengthwise; 1 lettuce leaf half, folded or trimmed to fit if necessary; and cellophane and vegetable mixture. Use less filling than you think you should, if you overstuff the wrapper it will tear.

Wet your fingers to keep the wrapper from sticking to them. Starting with the edge closest to you, fold the wrapper up and over the fillings. Be sure the fillings are snugly compressed but not so tight that the wrapper is strained, or it may rip.

Once the first turn is tight, fold the right and left sides of the wrapper in, closing off the ends as though making an envelope.

Continue rolling the wrapper tightly all the way to the top and press the seam closed. Set the roll seam side down on the platter. Repeat with the remaining wrappers and fillings. Don’t let the finished rolls touch one another or they’ll stick.

Note: The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.

Use this video as a resource on how to put a summer roll together.

Peanut Dipping Sauce

Spicy Tamarind Dipping Sauce

Note: For the true vegetarian Fish sauce can be omitted or substituted with tamari or soy sauce.