Updated: September 8/2010

E-Cookbooks Food Dictionary

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The Cook's Thesaurus is a cooking encyclopedia that covers thousands of ingredients and kitchen tools. Entries include pictures, descriptions, synonyms, pronunciations, and suggested substitutions.

Search 1000+ easy recipes http://search.foodnetwork.com/food/recipe/easy/search.do?nl=FN_070708_12

A quick and easy recipe for every weekday Check it out here: http://food.ivillage.com/quickeasy/dinner/0,,c1g1d0pf,00.html?nlcid=ll|07-28-2008|

Unusual Cake http://fp.enter.net/~rburk/cakes/unusualcakes/unususlcakes.htm

9 Ways to Sneak Veggies into Pizza, Grilled Cheese, and More

Slow Cooker Recipes You Can Prep in 10 Minutes

7 "Fast Food" Meals You Can Whip Up at Home

5 Cool Salads Even Picky Eaters Will Love

Gotta Eat Out? 10 Healthiest Family Restaurants

Satisfying Soups & Stews
When the cool fall weather calls for a warm supper you can heat and eat all week, try these rich and hearty recipes.

Cheap Meals
One way to combat the rising cost of food is to go back to the stove and cook. Forget the ready-made meals and fast food, and instead, cook fresh, local, seasonal produce. More often not than not this food will be cheaper to buy, more nutritious, and taste better.

Meals Under Ten Dollars
Inexpensive recipes can be delicious, healthy, and quick to make. These menus will help you serve a family of four for under $10. Now that's saving!

Vegetarian Ramen Recipes
These quick and easy vegetarian ramen recipes are for great for cooks on a budget or those who just like quick cheap eats.

60+ Spooky recipes for Halloween

Black cat cupcakes, shrunken apple heads, ghost toast, phantom punch, slime, ghost toast, eyeball appetizers and much more!
>> Creepy treats that taste yummy

Junk Food Made Healthier or http://www.parents.com/recipes/nutrition/kids/make-kid-foods-more-nutritious/?sssdmh=dm17.349238&esrc=nwhk22&email=1259459558

Peppers .com Hot Recipes http://www.peppers.com/recipes.cfm

The 29 Healthiest Foods on the Planet http://www.bellybytes.com/articles/29foods.shtml

GE Cookbook http://genet.geappliances.com/AdvantiumRecipes/Dispatcher

Mrs Claus Cookbook Cookies http://www.northpole.com/Kitchen/Cookbook/cat0003.html

How To Decorate Cookies http://www.fabulousfoods.com/recipes/article/226/19995

101 Simple Appetizers in 20 Minutes or Less http://tinyurl.com/a6x7pg

Do we really want to eat food anymore?? vegetarian or meat eater both are being undermined with health and it is starting with the farms http://www.youtube.com/watch?v=hdHZl_U0764

Download The Art of Manliness Free Man Cookbook or http://artofmanliness.com/wp-content/man_cook_book.pdf

Food Warnings http://www.fda.gov/

Cookies http://www.gourmet.com/recipes/cookies/1940s

The incredible, edible egg. http://www.incredibleegg.org/recipes.html

Quick and Healthy Dinners

Comfort Food for Cold Nights

10 Power Breakfasts

Treasured Valentine Recipes to Share With Your Little Ones ...http://www.tipztime.com/a/family/valentine-recipes.shtml

Healthy Valentine's Day Treats for the Kids ...http://www.tipztime.com/tips/food/healthy-valentine-day-treats.shtml

Special Valentine Treats For Your Child's Lunch...http://www.tipztime.com/a/valentine-treats.shtml

Fruit Facts http://www.crfg.org/pubs/ff/index.html

Gourmet's Favorite Cookie Recipes http://www.gourmet.com/recipes/cookies/

Discover more about this unique collection of cholesterol lowering recipes here: http://clicks.aweber.com/y/ct/?l=6uCYt&m=1ZmyP2FSLwKWfo&b=W_V.WYeOFZBfgQKtbwWrJQ

Kid-friendly meals Try our lunchbox goodies: Frozen chicken and pineapple salad sandwich and oatmeal bites trail mix.

Diabetic Recipes http://diabeticgourmet.com/recipes/

Fruit Facts http://www.crfg.org/pubs/ff/index.html

This is a great reference data base for food storage Http://www.stilltasty.com/

http://www.diabetes.org/food-and-fitness/food/recipes/

1) NEW! Discover the Secret Recipes From The World's Finest 5-STAR Restaurants and Save Money by Making them at Home! Step up your cooking skills to the next level and impress your family and friends - go to: http://recipesecrets.net/recommends/5star.html <a href="http://recipesecrets.net/recommends/5star.html">Link</a>

2) "WOW, I Can't Believe You Made This Yourself!" Save money and impress your friends by making your favorite restaurant dishes at home. Get the secret recipe cookbooks shipped to you today - go to http://www.recipesecrets.net/cookbook.html <a href="http://recipesecrets.net/cookbook.html">Link</a>

More Wine and Dine Videos

Get 100 Diabetes-Friendly Recipes that are sure to make every meal taste fantastic! Download Your Copy Now!

Elmo moves from Sesame St. into the kitchen to share a healthy recipe with Dr. Oz. Click here to get Elmo's Red Veggie Alphabet Soup. http://www.doctoroz.com/videos/cooking-elmo

http://allrecipes.com/Recipes/Drinks/Smoothies/Main.aspx

Index

About cheese Sept 24/09

Acres of Apples-Being frugal to the core Oct 4/08

alphabet of kid-friendly recipes April 19/10

Alfredo Recipes Jan 19/09

All about curry April 6/09

Amazing Foods for Kids Sept 29/08

Anne Burrell s Gingerbread cookies Dec 5/08

APPLEBEES DEADLY CHOCOLATE SIN April 16/10

Are you supersizing March 6/09

Art of grilling May 20/09

Art of the Marinade June 1/09

Asian Noodles Made Easy March 29/10

At Home Dining solutions

Avoid Restaurant Nightmares

Avoiding Injuries in the Kitchen Aug 25/10

Back to School Lunch Box Ideas Aug 13/08

Bacon Bonanza March 2/09

BAGELS FOR THE BREAD MACHINE Feb 18/09

Banana Coconut Cake April 10/10

Bake your own bread Feb 25/10

BAKED POTATO SKINS Aug 4/08

Baking bread with kids May 4/10

Baking Dish Conversions Aug 23/10

Banana-Rama Jan 6/09

Be Your Own Ice Cream Man Aug 9/10

Beach body recipes April 12/10

Beans and nuts

Beat the Doom and Gloom - Cheap Meal Ideas Feb 13/09

Beef Cuts Explained Aug 25/10

Benefits of eating organic foods in a nutshell Feb 16/09

Benefits of Using the Slow Cooker + Two Delicious Recipes Sept 11/08

Best Back-to-School Bets Aug 29/08

Best Berry Recipes July 25/09

Best Brunch April 27/09

Best Foods to Stock in Your Fridge and Pantry Feb 20/09

Best Holiday Cookies Dec 21/09

Best packaged foods

Best School Lunches Aug 29/08

Best School Lunches links Aug 29/08

Best Smoothie Recipes Ever May 15/09

Biggest Grocery Shopping Mistakes Jan 8/09

Biggest Nutrition Myths

Blackberry Iced Tea Aug 25/10

Books to help you live and cook in a frugal way Nov 17/08

Breakfast with Blueberries Aug 25/10

BROCCOLI BLOCK Aug 25/10

Brunch for a Bunch Jan 14/09

Budget Cooking With Convenience March 5/10

Buffalo Wings Recipe March 10/10

Buttercream frosting recipe Jan 20/09

Buying Food in Bulk Aug 25/10

Calcium Rich Foods

Can water go bad

Cheapest Fruits and Vegetables Month-By-Month

Cheese and Pear Salad April 6/10

Cheesecake Factorys Carrot Cake Cheesecake Aug 25/10

CHEESECAKE FACTORY LOUISIANA CHICKEN PASTA March 12/10

Cheesy Chicken and Tomato Bruschetta Turnovers Aug 30/10

Cherry Season July 25/09

Chewy, Gooey Sweet Treats That Kids Can Make March 29/10

Chicago Italian Recipes Aug 9/10

Chicken Cordon Bleu Fondue Aug 4/08

Chicken for Dinner Aug 9/10

Chocolate and wine for moms-Cocoa Vinoso Aug 15/08

Chocolate Delights Feb 6/09

Chocolate Fondue Feb 16/10

Chocolate Life March 31/09

Chow- a great website with recipes, blogs and videos

CHRISTMAS CANDY Dec 13/08

Christmas cookies -website Dec 5/08

Christmas Recipes Across Europe Dec 20/08

Classic Chicken Dishes March 29/10

Cleaning Up After a Big Meal Nov 24/08

Cold Weather Cocktails Dec 9/08

Cookstr Web site if you love to cook and want to try new things Feb 9/09

Creative Packed Lunches Sept 13/09

Crossover Cooking

Comfort Food Classics

Comfort foods to always have on hand

Common Kitchen Chemistry Explained Feb 6/09

Common Wild Foods

Convenience foods worth the money March 16/09

Conversation Hearts Feb 9/09

Cook meals they cant refuse Feb 18/10

Cookies in a Jar Dec 13/08

cooking by the numbers

Cooking for One

Cooking Healthy Foods in a Hurry March 18/09

Cooking helps kids with language skill self confidence and following directions march 2/09

Cooking Light -website April 8/09

Cooking Quickly April 20/10

Cooking with canned pumpkin Dec 22/08

Cooking with Nuts April 20/10

cooking with wine

Copycat Red Robin BBQ Chicken Salad Recipe Jan 29/10

Creating a Family Cookbook Nov 27/08

Creating a perfect french cheese tasking platter March 25/09

Crock pot cooking Nov 16/09

Crock Pot Meals March 6/09

Cruciferous Vegetables Oct 22/08

Cupcakes for Easter morning March 29/10

cures for an empty stomach

Cut Costs While Grocery Shopping Aug 25/10

Cut Your Grocery Bill Without Clipping Coupons Sept 18/09

Cutest, Craftiest Cupcakes Ever April 27/10

Dairy-Free Cookies Dec 18/08

Decadent Chocolate Desserts Feb 6/09

Decode Label Lingo

Deep-frying

Delicious drinks & appetizers April 12/10

Delicious italian deserts April 10/10

Delish, Kid-Friendly Veggies Jan 15/09

Diabetic recipes Feb 9/09

DID YOU KNOW Nov 24/08

DIFFERENT KINDS OF CHOCOLATE: Jan 23/09

Dinnertime! April 8/09

Does your child need a multivitamin March 6/09

Don't Throw Your Money Away -Five easy tips to save $590 on your food budget this year Dec 9/08

Drinks To Warm You Up March 9/09

Dusting Off the Old Crockery Cooker Nov 26/08

Easter ham tutorial April 6/09

Easy Chicken Favorites Oct 17/08

Easy Christmas cookies Dec 20/08

Easy party food Jan 23/09

Easy-to-Make Edible Gourmet Gift Ideas Dec 23/08

Easy Ways to Eat Healthy Jan 14/09

Easy ways to get your five fruit and veg a day

Eat Chicago Italian Recipes Aug 23/10

Eat the Seasons Aug 30/10

Eat Well to Help Reduce Your Risk of Cold and Flu Oct 15/08

Eat Your Vegetables! Feb 25/10

Easy ABC Minestrone Soup April 6/10

Easy Chicken Stir Fry March 12/10

easy secrets for hassle-free meals April 6/09

Easy Winter Dinner Recipes Jan 19/09

Eat Your Fiber

Eating better in the New Year

Eating for a Healthy Heart Sept 5/08

Eating In - The Healthy Alternative

Eating on the cheap while traveling March 30/09

Eating Right Can Be Easy and Cost Effective May 8/09

Eating Well Feb 13/09

Effortless Healthy Eating Aug 4/08

Egg-cellent Meal Ideas March 18/09

Egg Nutrition and Cooking March 25/09

Elvis Presley's Favorite Dishes

Emotional Eating

Enjoy Pasta April 201/0

Enjoyably Frugal Loose-Leaf Tea Sept 2/08

Fabulous Fall Flavors Oct 10/08

Fabulous green salads Jan 6/09

Favorite St Patricks day recipes, links and trivia March 16/09

Fast food at home April 6/09

Fast food Friend of foe

Fast food menu April 6/09

Fast, fun kid-friendly breakfasts April 10/10

Fastest and Cheapest Food on the Road

Favorite Cupcakes & Cookies Sept 26/08

Favorite Food Sites

Favorite Pasta Recipes April 12/10

Favorite Summer Recipes May 27/09

Favorite Valentine day recipes Feb 2/09

Feast your eyes on this Sept 5/08

Feel-Good Foods

50 + Gorgeous Christmas Cookies Dec 3/08

Find bargains on fresh food July 22/08

Fish chowder recipe April 10/09

Flavor Savers for Summer Produce Aug 30/10

Flavored Butters Oct 24/08

Flavorful Summer Salad Recipes Aug 11/08

FOOD & WINE MAGAZINES & CATALOGS

Food Hacks: Recipes

Foodista-a cooking encyclopedia July 10/09

Food Labels - Learn How to Read Nutrition Facts Labels Sept 26/08

foodscape photography April 17/09

FOOD TRIVIA

Foods for a Better Mood July 22/08

Food Labels to Watch Out For Sept 8/10

foods guaranteed to keep you satisfied

Foods That Say I Love You Feb 16/10

Free online cookbooks

Freeze! Aug 9/10

Freezer meals from $5 to $20 March 19/10

Fresh twists on classic family recipes April 10/10

From Lab to Lunch: Chemicals They Call Food

(The) Frugal Egg Nov 21/08

Frugal food tactics April 27/09

Frugal magic of the Five ingredient crock pot meal Feb 2/09

Fruit and veggie Guru website Nov 27/08

Fruits and Veggies, More Matters Sept 1/09

Fruit smoothie Recipes March 5/10

Fun food facts

Fun Lunch & Snack Ideas Sept 29/08

Fun with Fiber Aug 25/10

Get Dinner on the Table -- Pronto! Aug 30/10

Getting Those Recipes Organized

Ghoulish Goodies Oct 11/09

Gifts From the Kitchen Dec 13/08

Giving Homemade Mixes in a Jar Dec 11/09

Going back to the root cellar Nov 17/08

Good Froot website Sept 8/10

Good Health in the Kitchen March 5/10

(The) Good Kitchen Feb 20/09

Green Salads Feb 23/10

Grilled Favorites April 10/10

Grocery shopping for the cheap and lazy Aug 11/08

Grocery Shopping List Power Aug 4/08

Grocery Store Smarts: Label Lingo and Sensible Switches

Gourmet baby food made easy July 25/08

Great Garlic Recipes March 30/09

Great Pumpkin Recipes Oct 20/08

Grilled Fish Recipes May 19/09

Grilled Maple-Brined Pork Chops April 20/10

GRILLING VEGETABLES A TO Z Sept 2/08

Grocery saving tips for carnivores Nov 24/08

Guilt-Free Halloween Recipes Oct 17/08

Hand Me the Lemons May 19/09

Healthiest seafood choices April 16/10

Healthy food is not out of your reach or your budget Feb 20/09

Healthy Foods That Are Fun To Make Oct 8/09

Healthy foods that cost less than a buck July 22/08

Healthy grocery shopping for back to school Sept 5/08

Healthy Harvest

Healthy Sack Lunch Tips Sept 17/08

Healthy Snacking Jan 18/10

Healthy_Snacking_Made_Easy March 5/10

Healthy Twists on Old Favorites Feb 1/10

Help for the Kitchen Organizer Sept 5/08

High-Fiber Foods

Holiday baking- cake recipes Nov 21/08

Homemade Candy Gifts Dec 18/08

Homemade Edible Christmas Gifts Dec 23/08

Homemade granola March 9/09

homemade snacks under 100 calories Jan 30/09

Hot drinks for cold winter days and nights Feb 12/09

How a Full Pantry Saves Money-Stocking up can be simple and inexpensive Oct 10/08

How a little time in the kitchen could save some dough Oct 17/08

How food smart is your child March 6/09

How Many Carbs in this Latte

How to Break Bad Eating Habits

How To Choose a Breakfast Cereal March 25/09

How To Cook Anything Aug 21/08

How to Cook Healthy Meals Every Day March 29/10

How to cut your grocery bill in half Nov 21/08

How to Freeze Eggs, Milk and Other Unexpected Foods May 22/09

How to Make Bread at Home Oct 4/08

How to Make Fast-Food Dishes at Home March 29/10

How To Make Low-Carb Trail Mix Aug 15/08

How to Make Stuffing

How to Make Your Own Salad Dressing April 6/10

How to maximize the bang for your buck when buying organic July 25/08

How to pinch your poultry pennies Nov 10/08

How to plan ahead for next week s meals and save Oct 20/08

Howard Johnsons recipes March 3/10

Ice Cream Treats July 17/09

Icy Treats to Beat the Heat Aug 9/10

ideas for outdoor cooking Ma 19/09

IF YOU OWN A CROCK POT April 6/09

Incredibly Tasty and Healthy Squash Recipes Dec 9/08

Innovative Problem Solvers for the Kitchen Oct 5/09

INTERESTING SUMMER FOOD FACTS: Aug 11/08

Irish Eats March 16/09

Italian Antipasti Platter March 10/10

It's Strawberry Season

It's Too Hot to Cook! Aug 16/09

Keep Pests Away from Your BBQ May 25/09

Keeping Your Family at the Dining Table

KFC Grilled Chicken Recipe March 29/10

Kid-approved recipes with clementines March 30/09

Kill your addiction to junk food and soda pop

Kitchen bookshelf

Kitchen stock Sept 9/08

Label Lingo and Sensible Switches

Last Minute Guests, EEK! Aug 25/10

Left over Wizard-a website Oct 22/08

Lentil Love Oct 10/08

Little Work, Lots of Flavor Jan 19/09

Liven Up Lunch Time Aug 15/08

Living Cookbook Oct 31/08

Loaded Twice-Baked Potatoes Jan 14/10

Lower Carb Substitutes for Higher Carb Food

Lunch ideas for the kids Sept 5/08

Lunchtime Makeovers Sept 5/08

Make-ahead meals Oct 17/08

Make Grocery Shopping an Organized Adventure Nov 10/08

Make this weekend special

Make your own coffeehouse style drinks April 3/09

Make your own condiments March 30/09

Make your own salad dressing April 10/09

Making a Mardi Gras king cake Jan 20/09

Making Apple Butter April 27/10

Making Food a Family Affair

Making inexpensive homemade pizza March 16/09

MAKING PERFECT PIES Oct 17/08

Making your own homemade oatmeal packets Jan 5/09

Making Your Own Trail Mix April 27/10

Making Your Own Trail Mix- recipes April 29/10

Mango Recipes March 18/09

meal planning on your trips website Feb 6/09

Meal Planning Tips for Healthy Eating Sept 9/08

Meals on a Budget

Meat Smoking and Curing Feb 25/10

Melon brain Oct 21/09

Memorial day May 20/09

Mixed Drinks May 20/09

Mom's the Word May 8/09

More Cheap Eats

More Cheap Meal Ideas - Using Left Over Food Feb 13/09

Cheesy Chicken and Tomato Bruschetta Turnovers

By Anne Coleman

Store-bought ingredients make this extra flavorful turnover a snap to make. Six-ingredient-easy, it's ready in just over half an hour and special enough to serve to company. Instructions for appetizer-sized turnovers are included.

Hands-On Time: 10 minutes
Ready In: 35 minutes
Yield: Serves 8 (or 16 as appetizers)

Ingredients
1 package (2 sheets) puff pastry - thawed
1 small (2 pounds) rotisserie chicken
1/2 cup store-bought tomato bruschetta
1/2 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
1 egg
1 Tablespoon water

Directions

1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

2. Remove meat from chicken and chop -- you need 2 cups. Save leftover chicken and carcass for other recipes.

3. Unfold puff pastry and cut each sheet into 4 even squares.

4. Beat egg and water until frothy and brush the outer edge of each square with mixture.

5. Mound in the center of each pastry square: 1/4 cup chicken, 1 Tablespoon each of bruschetta, Parmesan and mozzarella.

6. Fold pastry over diagonally, making a triangle, and press the edges well to seal. Brush the top of each pastry with egg wash and bake for 20 to 25 minutes or until golden brown and bubbling at the edges.

7. For appetizer-sized turnovers: Cut each pastry sheet into 8 squares and top each with a tablespoon of chicken and a teaspoon each of bruschetta, Parmesan and mozzarella. Brush with egg wash and bake for 15 minutes or until golden brown and bubbling at the edges. Makes 16 appetizers.

See more recipes from Anne Coleman (aka Short Order Mom).

Avoiding Injuries in the Kitchen

While avoiding boo-boos is impossible, there are steps you can take to protect your children from harm in your home. Two excellent resources--Sesame Workshop's Plan for Emergencies and First Aid and Safety by Kidshealth.org--offer a wealth of practical suggestions for what you can do to be more prepared. In my quest for sensible parenting advice, I also went to the library and found the book FREE-RANGE KIDS by Lenore Skenazy. She urges parents to teach their children how to be safe (e.g., to learn to cross the street, to wear a bike helmet, to know to call 911, and so on), but to not be so worried about emergencies that our children feel defenseless and vulnerable all the time.

From a young child's point of view, the kitchen is a dazzling place, filled with interesting sights, sounds, and smells. It is, of course, also a place where there are potential dangers. From a very young age, I made sure that Finian and Olivia understood that stoves and ovens can be very hot, and that only grown-ups should touch them. Many parents are hyper-concerned about the danger of knives, but they sometimes overlook the most pernicious cause of injury and death among children--food. According to a recent scientific report, choking is a leading cause of injury and death among children, especially those younger than 4 years of age. Keeping a close eye on children as they eat is an important part of assuring their safety. The 10 Biggest Choking Hazards, a New York Times article, is a helpful resource to know what foods to watch out for. As the weather heats up this summer, keep in mind that children can get more easily dehydrated than adults. It's important for children and adults to drink plenty of water long before they feel thirsty.

^{Shrimp and Bacon Arugula Salad}^{Serves 4

2 slices center-cut bacon

1 1/2 pounds large shrimp, peeled and deveined

5 cups arugula leaves

1 cup halved cherry tomatoes

2 tablespoons plain low fat yogurt

2 tablespoons balsamic vinegar

2 teaspoons olive oil

1/4 teaspoon black pepper

In a large skillet over medium heat, cook bacon until crisp; remove from pan,
reserving 1 teaspoon of drippings in the pan. Crumble bacon and set aside. Add
shrimp to pan drippings and saute for 5 minutes or until done. Using a slotted
spoon, transfer shrimp to a large bowl; add arugula leaves and cherry tomato
halves; toss gently. In a small bowl, whisk together yogurt, vinegar, oil, and
pepper; drizzle over shrimp mixture and toss gently to combine. Place 2 1/4 cups
of salad mixture on each of 4 dinner plates; divide crumbled bacon evenly among
salads.

NUTRITION per serving: 239 Calories; 7g Fat; 37g Protein; 5g Carbohydrate; 1g
Dietary Fiber; 262mg Cholesterol; 318mg Sodium. Exchanges: 0 Grain (Starch); 5
Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 5}

Last Minute Guests, EEK!
By Leanne Ely, C.N.C.

Dear Friends,

This time of year with graduations and weddings being front and center on your social calendar, you might find yourself with some last minute guests. Planning parties can be stressful enough, but having last minute guests can send even the most seasoned party planner over the edge.

Believe it or not you can plan for this very event. So here are 5 things to do ahead of time so you won't be caught at that last minute calling for pizza!

1) Stock it. If you asked what you think the best way to plan for this kind of event would be and you said, "well stocked pantry", you would have guessed right (and you know me well, LOL!) I like to have pickles, crackers, olives, assorted cheeses and seasonal fruit available for a quick cheese platter. Cut up veggies and dip make an easy, quick appetizer too.

2) Freeze it. Remember too in this day and age, pantries extend to fridges and freezers so having some handy, ready to go preparations on hand in the freezer will doubly help you get your party started (like an extra meatloaf or meatballs, pasta sauce or stew).

3) Disguise it. Use candlelight and tablecloths! If your house is less than perfect, don't sweat it. Candlelight hides a multitude of sins. Just make sure you do a quick swish and swipe in the bathroom, change the hand towel and enjoy your guests!

4) Pop it. The cork that is. Open some wine, pour some iced tea or lemonade. Getting your guests something to drink before you get the meal together will help break the ice.

5) Share it. If your guests ask to help, bring them into the kitchen and let them wash the lettuce for a salad or set the table. Being useful helps to get over the awkwardness of being a last minute guest.

The important thing to remember is to relax and enjoy the moments rather than worrying about the "what ifs". Keep everything in perspective and realize if the meal is not perfect, it's okay. What will be remembered is the time you shared together.

Now go get your pantry stocked!

Love,
Leanne

Your Dinner Diva at your service
www.savingdinner.com

^{Ways with Pasta
Salad}^{Give this picnic and barbecue must-have side a
makeover with these 5 globe-spanning recipes}^{You can't have a Memorial Day cookout or picnic
without serving this crowd-pleasing side. Shake up your usual recipe or serve an
assortment of salads with these five easy variations, from a}^{Southwestern
salad}^{filled with black beans and mango to an}^{Italian
tuna pasta salad}^{that's hearty enough to serve as a main dish. If you're short on time, try this
ultrasimple}^{Caprese
pasta salad}^{that's both fresh and flavorful—a perfect way to kick off your summer.}

^{A
Strawberry Party for All Ages}^{5 sweet recipes perfect for little
girls or berry-loving adults}^{These
bright, juicy berries are in season now, so grab a bunch from your farmers'
market (or pick your own) and start whipping up some sweet dishes, including
beautiful}^{mini
strawberry puffs}^,^{strawberry
lemon cheesecake bars}^and^{white
chocolate strawberry bread pudding}^{.
Make all}^{5
recipes}^{for a strawberry-themed party
that little girls will adore, or serve them anytime to please adults with a
sweet tooth.}

^{Breakfast with
Blueberries}

^{Blueberry
Jam}

^{Lemon
Angel Cake with Blueberry Sauce}

^{Blueberry
Cornbread}

^{Blueberry
Bran Muffins}

^{Blueberry-Peach
Smoothie}

^{Cantaloupe,
Yogurt and Granola Parfaits with Blueberry Sauce}

^{Rustic Fresh Blueberry Peach Tart}

^{Buttermilk
Blueberry Pancakes}

^{Blueberry-Walnut Power Booster Smoothie}

^•

^{French Toast with Blueberry Sizzle}

^{Ways to Save Money on Groceries}^{By Leanne Ely, C.N.C.}

^{Dear Friends,}

^{Unemployment is in the double digits in some areas of the country. Foreclosures
are at an all time high. If you listen to enough news on television, you'll end
up depressed and glum with a negative attitude to rival Eeyore's!

But the facts are the facts; the American Psychological Association reported
that 80% of Americans feel stressed out by the economy, 60% are angry about it
and another 52% are having trouble sleeping.

Those are alarming statistics, but what's even more alarming is just sitting
around doing nothing about it. One of the best ways to take on the economy is
tackling your own economy by getting your budget in line and your finances
handled.

In my opinion, the number one way to really get a grip on reducing your spending
is via your grocery bill. You can only turn off the lights and hang your laundry
out to dry to save a little. When you eat at home you save a TON.

How's this done? The biggest way to save money is by planning your meals. I know
it's not a lot of fun, I know you think you can handle your local grocery store
without a grocery list or meal plan. I know that. We are SHE's and we always
think we can just scoot by the seat of our pants and get it done. We go to the
grocery store week after week without a weekly menu planned and no grocery list.
Is it any wonder family budgets are so out of control?

Start TODAY. Get your menu planned for the week. You need to feed that family of
yours breakfast, lunch, dinner and snacks 7 days a week. So sketch it out on
your computer. Write down everything. What does your family like for breakfast,
lunch and dinner? What about snacks?

Remember too, you're the gatekeeper of your family's nutrition, so make sure
you've got plenty of good stuff that will keep your family healthy. Food is fuel
and not just entertainment for the mouth.

Here are 5 big things to help you stay on track both nutritionally and
budget-wise.}

^{Cook
breakfast.}^{Yes I
know you're trying to all get out the door, but homemade pancakes and waffles
are cheaper and better than the store bought frozen variety. Make extra on the
weekends when you have the time and freeze your own. You'll save a bunch of
money.}
^{Stop
buying the single serving packages}^{of oatmeal, chips, applesauce,
etc. Yes they're convenient, but you have to pay for that and the extra
packaging is hard on the environment. When you buy chips, dole them out into
snack sized bags and hide the stash so when you need them for lunch boxes,
they're waiting for you.}
^{Use
your crockpot}^{for
tougher cuts of meat and cheaper pieces of chicken. You can make a multitude
of different dishes with shredded beef from barbecue beef sandwiches to taco
meat. The chicken will work in a variety of ways too--chicken salad, chicken
for Mexican dishes, chicken sandwiches.}
^{Speaking of crockpots, cook your own beans. Buy them dried, soak them
and cook them in your crockpot. The directions are right on the package.
Freeze leftovers for another time.}
^{And speaking of beans, extend your meat or chicken by adding beans to
it. The bonus is the extra fiber and nutrition and your meat will go a lot
further.}

^{It's a tough job being the family nutritionist, food manager and
chef. The importance of planning your meals wisely cannot be stressed enough,
you're growing a family!

Love,

Leanne

www.savingdinner.com

Saving your dinner for nearly 10 years!}

Beef Cuts Explained

by Debra Wyatt

http://cooking.tips.net/Pages/T008671_Beef_Cuts_Explained.html?awt_l=5d5xV&awt_m=1d0nUqZ36hXZ4X

Summary: There are so many different cuts of beef, that it is sometimes hard to figure out which cut is best for soup and which one is better for roast. Read on to find out the different cuts of beef and what they are usually used for.

Have you ever been confused about the different cuts of beef? It can be a bit overwhelming to think about the different cuts of beef, particularly if you aren't sure what they are used for. Read on and you will find what the basic cuts of beef. There are basically ten different cuts of beef. Each cut of meat

Round. The round cut is on of the most economical cuts of meat. This cut of beef is almost all solid meat. It is juicy and has a lot of flavor. If the cut is high-grade you can use the top of the round for broiled steaks or a roast. The bottom of the round isn't as flavorful or as tender as the top. The bottom round is great for pot roast or Swiss steak.
Rump. One of the most versatile cuts. A rump cut has a great flavor, yet it is cheaper than a round cut. Usually the rump is a juicy piece of meat that is wedge-shaped. Rump meat is mainly used for stew, pot roast, or chopped for hamburgers.
Loin End. This portion of meat is adjacent to the round and the rump. This is where Sirloin Steaks come from. Sirloin Steak cuts is great for groups of 5-6 persons. The Sirloin that is closet to the round is larger, but is less tender than the cuts that are closer to the short loin. If you are serving a lot of people, then a Sirloin Roast would be the best.
Flank. This cut of meat is about two-thirds lean meat. When the lean part is cut up, it can be use to make a great tasting stew. This cut of meat can also be chopped to make lean hamburger, or even a flank steak.
Short Loin. The Short Loin lies between the loin end and the rib. This is where the choice Porter-house, T-bone steaks come from, as well as the little steaks like that of Delmonico, Club Stead or Filet Mignon. The small steaks are cut from the tenderloin which is a long muscle that lies inside the rib bones. The meat from the short loin is best when roasted or broiled in one piece.
Ribs. The meat is especially tender and juicy and is great for roasting. The Standing and Rolled Rib Roast comes from the rib section. This section of ribs usually consists of seven ribs. This is where the rib-eye steak comes from. A cut of meat that usually comes from this section is generally called the first rib cuts.
Plate. This is a thin piece of meat that has about one third fat, that is well-flavored, but yet isn't too tender. You can find this cut below the ribs, and between the brisket and flank. When buying this meat you will want to take into consideration the high content of fat. This meat is best used as chopped meat, corning, stews or even a pot roast.
Brisket. The Brisket is a favorite cut of meat when it comes to corning. The reason for this is is because of the flavor and the juiciness found in this meat. This meat can also be used for stews, soups, or chopped meat. When using this cut of meat in stew, soups, or chopped meat be sure to carefully remove some of its fat.
Shank. This cut is sure to be on the tough side. The best use of a shank is using it in a stew or a soup.
Chuck. You can find this cut between the neck and the rib roast cuts and includes the 1st and 5th ribs. The higher grade of beef, the chuck roast is cut from the 4th and 5th ribs. This cut is less expensive than prime ribs, but is still juicy and very tender. The rest of the chuck meat is best for use as pot roast, stews, casserole dishes

as well as chopped meat.

^{Cut Costs While
Grocery Shopping}^{Need to save money and make
smarter choices at the supermarket? Check out our Grocery Store Guide.}^Go!

^{Tips for Buying Food in Bulk}^{Shopping strategies for getting the most out of your warehouse grocery store}^{Warehouse stores have come
into their own as destinations for everyone from huge families to discerning
foodies. The secret is out—there is stellar food to be bought in bulk. You just
have to be smart about your bulk buying, and with a little help from these}^{shopping
tips}^{—such as creating a}^{strategic
plan of attack}^{and delving into the}^{meat
and produce aisles}^{—you can
make sure you're making the warehouse stores work for you}

^{Grill fish without disaster}

^{Filed under:} ^{Dinner tonight}^, ^{Main course}^, ^{Other good stuff}^, ^{Recipe ideas}^{Posted May 10, 2010 by Jen}

^{Many an expert griller has
nearly given up on grilling fish. All it takes is one succulent looking fillet
falling apart and dropping through the grate onto the coals or gas flame, thus
eliminating the dinner main dish, to make one want to stick to steak. However,
grilling fish can be successful! It depends on the fish you choose, the cut of
fish, and a few grilling techniques — and occasionally some special tools.}

^{Firm over flaky}

^{While tender flaky fish is delicious,
when it comes to grilling fish, you want to choose firmer fish over flakier
varieties. Tunas, swordfish, salmon and trout are all good choices when it comes
to grilling.}

^{Thick over thin}

^{It’s not just the kind of fish you
cook, it’s the cut of the fish, too. Thicker fillets do better than thinner
ones, and steaks do better than fillets in general. If you do decide to go for a
fillet, choose a skin-on fillet over a no skin fillet.}

^{Better yet, grill an entire fish!
Really! Have you fishmonger (or your hubby, if he’s up for it and it’s
fresh-caught) clean and gut a fish you choose from the fish market’s tank for a
real treat.}

^{Simple preparation}

^{Preheat the grill to high and make sure
the grate is clean. Then prepare the fish simply: rub a little oil into the
surface of the fish to help discourage sticking, and season with salt and herbs
— or something zesty like citrus salt.}

^{You can also oil the grill grates with
a paper towel dipped in oil and held with long tongs.}

^{Don’t over handle}

^{When grilling fish, turn it over
exactly once. The more you handle it the more likely it is to fall apart! Use
tools such as a wide metal spatula and a dinner fork to help release the fish
from the grill grates if necessary.}

^{How long?}

^{Generally speaking, allow 8-10 minutes
of cooking time per inch of fish. Or use a probe thermometer and be sure the
internal temperature is 145 degrees F.}

^{Special tools}

^{While not wholly necessary, flat fish
grilling baskets are a lot of fun. Put your fish inside the basket, then just
put the basket on the grill. It makes turning the fish so much easier!}

^{Grilled whole salmon}

^{Ingredients:

1 whole salmon, cleaned, about 8 pounds

Citrus salt (dried citrus slices ground up and combined with kosher salt)

4 tablespoons olive oil, plus more for the grill

1/4 cup minced fresh parsley

1/2 cup melted butter

Juice of 1 large lemon

Lemon wedges}

^Directions:

^{1. Wash salmon and pat dry all over
with paper towels. Rub both sides with citrus salt and olive oil.}

^{2. Preheat the grill to medium-high.
Grease grill well with an oil dipped paper towel. Place fish on grill, close
grill lid, and reduce the temperature to medium-low. Cook about 15 minutes, or
until just browned.}

^{3. Using a wide spatula and a fork to
gently loosen the skin from the grill, turn the fish over. Cook another 15-20
minutes.}

^{4. Meanwhile, mix parsley, 1/2 cup
melted butter, and lemon juice.}

^{5. Remove the fish from the grill. Skin
and debone while fish is still warm and then drizzle the parsley and butter
mixture over the fish. Serve warm with lemon wedges.}

^{Grilled swordfish steaks}

^{Ingredients:

4 swordfish steaks

Olive oil

Cajun seasoning

Lemon wedges}

^Directions:

^{1. Preheat the grill to medium-high.
Rub the swordfish on both sides with olive oil and Cajun seasoning. Lightly oil
the grill grate.}

^{2. Place the steaks on the grill, close
the lid and reduce the heat to medium-low. Grill 5-6 minutes per side, turning
gently once. Serve with lemon wedges}

^{Grill fruit for flavor without fuss}

^{Filed under:} ^Appetizer^, ^Dessert^, ^{Dinner tonight}^, ^Lunch^, ^{Other good stuff}^, ^{Recipe ideas}^, ^Salad^{Posted May 10, 2010 by Jen}

^{Grilling fruit may sound funny
to you, but don’t dismiss it outright! Grilled fruit is a terrific way to end a
meal — and it does something special for the fruit. There’s something intriguing
— and delicious — about a grilled peach, a scoop of good vanilla ice cream and a
drizzle of dulce de leche.}

^{Just as many vegetables can be grilled,
so can many fruits. While, yes, berries would just fall through the grates of
the grill, you can grill peaches, apricots, nectarines, apples, pears, bananas,
pineapples, figs, melon, and mangoes. The heat of the grill caramelizes the
sugars in the fruit and gives some of that smokey grill flavor.}

^{Halves, slices, skewers, kebabs}

^{How you prepare a fruit for grilling is
a consideration. While some fruits can be simply halved, cored and placed on the
grill, others need different considerations. Pineapple and melon can be thickly
sliced or cut into large cubes and made into kebabs. Mangoes can be cut into
longer, thick slices and either put on a kebab skewer or carefully placed on
their own.}

^{Grill preparation}

^{When grilling fruit, it’s important
that the grates are clean before setting the fruit on. An easy way to do this is
to turn the grill on to high and let any residue on the grates burn off. Then
use a grill brush to remove any remaining ash from the grates.}

^{You should also have a neutrally
flavored oil handy. Canola oil, some paper towels, and long tongs are useful for
getting a little bit of oil onto the grill, reducing sticking with all those
sugars in the fruit.}

^{As for the actual grilling time, with a
hot grill, you need only a few minutes for your fruit to be ready. Grill
pineapple slices or kebabs of cubes fruit only need a couple minutes per side. A
half of a pear or peach needs 3-4 minutes.}

^{Serving ideas}

^{As with other grilled foods, keeping
serving simple often is best. Grilled vegetables with good quality vanilla ice
cream is easy, pretty, and tastes amazing. You could also serve grilled fruit
with a dollop of creme fraiche or mascarpone cheese, or with a basic pound cake.
Sauce, while a nice complement, is not necessary — but if you do go for some
kind of sauce, caramel, dulce de leche or even a berry coulis or honey would be
terrific.}

^{Grilled fruit isn’t just for dessert,
however. You can ad grilled fruit to green salads or even make a fruit salad
using some or all grilled fruit. You can add a slice of grilled pineapple to a
hamburger, even. No matter what, experimentation is fun!}

^{Grilled fruit kebabs}

^{Ingredients:

Pineapple

Watermelon

Cantaloupe

Bananas

Raw sugar

Oil for the grill}

^{Directions:

1. Heat the grill to medium-high.}

^{2. Cube the pineapple, watermelon and
cantaloupe to about the same size, and about the same size as the diameter of
the banana. Slice the banana.}

^{3. Thread the cubes and slices onto the
kebab skewers.}

^{4. Put some of the sugar onto a plate,
and roll the skewers in it.}

^{5. Make sure the grill is clean and
oiled, then place the skewers on the grill, perpendicular to the grate.}

^{6. Grill a couple of minutes each side.}

^{7. Remove from grill, and serve as is,
or with ice cream.}

^{Grilled pears with rum glaze}

^{Ingredients:

1/4 cup dark rum

2 sticks butter, softened

2 cups brown sugar, packed

1 lemon, juiced

1/2 cup water

Several pears, halved and cores scooped out

Oil for the grill}

^{Directions:

1. Place the rum in a saucepan over medium-high heat. Bring the rum to a low
boil for 1 minute.}

^{2. Add the butter, brown sugar, lemon
juice and water. Return to a boil while whisking constantly. Reduce to a simmer
and let simmer 5 minutes. Let cool; it will thicken.}

^{3. Meanwhile, heat the grill to
medium-high.}

^{4. Oil the grates of the grill with
some oil on a paper towel, held by some tongs. Place the pears cut side down,
reduce heat, and let grill about 8-10 minutes.}

^{5. Remove the pears from the grill and
immediately glaze with the rum glaze.}

^{Grilled fruit salad with
balsamic glaze}

^{Ingredients:

Grillable fruit, such as stone fruits, pineapple, melons, apples and pears

1 tablespoon unsalted butter

1 tablespoons brown sugar

1/2 cup balsamic vinegar

Basil leaves}

^{Directions:

1. Grill the fruit in the manner you prefer and let cool a bit. Cut into bite
sized pieces.}

^{2. Meanwhile, in a small saucepan,
combine the butter, sugar, and vinegar over medium heat. Reduce heat, and let
simmer down to a thick syrup.}

^{3. Toss with the grilled fruit and
fresh basil leaves.}

^{Fun with Fiber}^{by Leanne Ely, C.N.C.

Fiber is essential to healthy eating, especially if you remember the other
corresponding component to filling up with fiber--water. Think for a moment
about your garbage disposal. In order to get it flushed out, you must run the
water before flicking the switch. This is how you get things moving and cleaned
out. Your own personal waste disposal isn't much different. Believe me-- you
need both parts of this equation to make things work: fiber and water.

To bulk up the diet with more dietary fiber, it's important to recognize that
fiber is much more than just oat bran or whole wheat bread. There are two types
of fiber: soluble and insoluble fiber. Essentially that means that one is
soluble in water and the other is not. Fact is we need BOTH in order to function
optimally.

Soluble fiber sources includes apples, oranges, oatmeal, barley, dried beans and
carrots. Insoluble fiber comes from bran, brown rice, popcorn, fruit and
vegetable skins, and whole grains. Rather than obsess over which fiber is
contained in which food, just keep in mind that having a well-balanced diet with
an assortment of fruits, vegetables and whole grains will help you get what you
need fiber-wise.

The typical American diet contains about 7-8 grams of fiber and yet the National
Cancer Institute recommends 20-35 grams of fiber daily! For most people, a part
of the solution can be as simple as changing out the white stuff for the brown
stuff: out with the white bread, white rice and white flour and in with the
whole wheat bread, brown rice and whole wheat flour. Adding a couple of grams of
fiber here and there, do make a difference.

Developing good dietary habits in your children by including more fiber in the
diet will payoff for a lifetime. Believe it or not, your little ones will start
to prefer brown rice and brown bread--more flavor!

Here are a few recipes to get you started filling your family's fiber
requirements--

Cashew
Chicken

Serves 3

2 boneless skinless chicken breast halves, cut into 1-inch strips

1/4 cup orange juice

1/8 cup honey

1/8 cup soy sauce

1/2 tablespoon cornstarch

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1 tablespoon vegetable oil

2 green onions, chopped

1 large carrots, sliced

1/2 celery stalk, sliced

1/2 cup cashews

3 cups brown rice, cooked

In a bowl, combine juice, soy sauce, honey, cornstarch and seasonings.

In a wok or large skillet, heat 1 tablespoon oil until it begins to smoke.
Stir-fry vegetables for several minutes until the onions become fragrant. Set
aside.

Remove from skillet and heat another tablespoon of oil until smoking and
stir-fry chicken strips until browned and tender.

Add cooked vegetables, cashews and sauce mixture. Continue cooking until sauce
bubbles and thickens. Serve atop a one-cup serving of brown rice

Per Serving: 1121 Calories; 23g Fat; 54g Protein; 175g Carbohydrate; 6g Dietary
Fiber; 88mg Cholesterol; 817mg Sodium. Exchanges: 10 Grain(Starch); 5 Lean
Meat; 1 Vegetable; 3 1/2 Fat; 1 Other Carbohydrates.

How about a salad for lunch?

Spinach
Salad with Hazelnuts

Serves 4

DRESSING

2 tablespoons olive oil

Juice of 1 lemon

1 tablespoon Dijon mustard

1/4 teaspoon fresh ground pepper

2 teaspoons honey

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

SALAD

1 pound fresh spinach

1/4 pound fresh mushrooms

4 slices turkey bacon, cooked crisp and diced

1/3 cup roasted and chopped hazelnuts

Combine dressing ingredients in small bowl. Mix well and set aside. Wash spinach
and tear into small pieces. Combine mushrooms with spinach in salad bowl. Toss
with turkey bacon and chopped hazelnuts. Add dressing and mix well.

Per Serving: 157 Calories; 11g Fat; 7g Protein; 11g Carbohydrate; 4g Dietary
Fiber; 5mg Cholesterol; 518mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 1 Vegetable; 2 Fat.

Bodacious Bran Muffins

Makes a dozen

1 1/4 cups whole wheat pastry flour (available in health food stores; makes a
nicer muffin than regular whole wheat flour)

1/2 cup oatmeal

1 cup oat bran

1/2 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 slightly beaten eggs

2/3 cup skim milk

1/2 cup raisins

1/4 cup oil

Spray muffin pan with vegetable cooking spray or line with paper baking cups.
Stir together all dry ingredients. Combine eggs, milk and oil. Add egg mixture
to flour mixture; stir until moistened. Fold in raisins. Fill muffin pan 2/3
full. Bake in a 400 degree oven for 15-20 minutes.

Per Serving: 166 Calories; 6g Fat; 4g Protein; 26g Carbohydrate; 4g Dietary
Fiber; 31mg Cholesterol; 170mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.}

^{BROCCOLI BLOCK}^{By Leanne Ely
CNC}

^{I have been going
through Broccoli Block. You know, when you forget to turn on the veggies and you
have your dinner ready to go but the veggies are sitting on the stovetop, cold,
raw and just waiting for someone to turn them on and get them cooked?

Why is that?

I think the reason is we are zooming around the kitchen, multitasking as we
should be and for me anyway, the stove isn't where my prep area is (it's to my
back) and I just simply forget. Not always, but sometimes. It ticks me off! I've
been cooking for a LONG time and to forget to turn on the veggies is outside of
my realm of thinking, or so I thought. I've thought about the old adage, out of
sight, out of mind and thought, that's the ticket! So I've taken to moving my
prepped veggies (pot and all) and putting it on the countertop where I am
preparing the evening meal. Now it's in my line of vision and I can still stay
preoccupied with all the stuff I was so preoccupied with before, but now I won't
forget to turn on the veggies!

If you're having Broccoli Block, maybe you want to fix it too, by putting
whatever it is you're forgetting, right in the line of fire, so you see it and
remember to do it! Part of getting dinner on the table every night is getting
all the components ready at the same time. Doesn't take rocket science, but you
do have to think about it!}

^{Here's a recipe to make your next dinner a success, especially if you've got
spring/summer heat to deal with--

Pasta Salad with White Beans

Serves 6

1 (16-oz.) package fusilli pasta

1 cup canned white beans, drained and rinsed

5 ounces smoked turkey or regular ham, chopped (or omit)

4 plum tomatoes, chopped

1 small red bell pepper, seeded, deribbed and cut in long, thin slices

10 Kalamata olives, pitted and halved (or use black olives)

2 tablespoons fresh parsley, chopped

EASY BALSAMIC VINAIGRETTE

1 tablespoon Dijon mustard

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

1 clove garlic, pressed

1/2 cup olive oil

Salt and pepper to taste

Cook pasta according to package directions.

While pasta is cooking, make dressing (see below) Drain cooked pasta, rinse

under cold water and set aside.

In a large bowl, combine remaining salad ingredients, add the pasta, vinaigrette
and toss lightly to mix.

Dressing: Mix all ingredients together, whisking the olive oil in gradually at
the end, until dressing is slightly thickened. Season with salt and pepper.

Per Serving: 424 Calories; 21g Fat; 12g Protein; 46g Carbohydrate; 2g Dietary
Fiber; 14mg Cholesterol; 409mg Sodium. Exchanges: 3 Grain (Starch); 1/2 Lean
Meat; 1/2 Vegetable; 3 1/2 Fat.}

^{Cheesecake Factory's Carrot
Cake Cheesecake

For Cheesecake:

16 ounces cream cheese, room temperature

3/4 cup sugar

2 1/2 teaspoons vanilla extract

1 tablespoon flour

3 eggs

For Carrot Cake:

3/4 cup vegetable oil

1 cup sugar

2 eggs

1 1/2 teaspoon vanilla extract

1 cup flour

1 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

8 1/2 ounces can crushed pineapple, packed in juice, drained well,

reserve juice

1 cup grated carrots

1/2 cup coconut

1/2 cup chopped walnuts

For Pineapple Cream Cheese Frosting:

2 ounces cream cheese, softened

1 tablespoon butter, softened

1 3/4 cup confectioners' sugar

1 teaspoon vanilla extract

1 tablespoon reserved pineapple juice

Directions:

In large bowl of electric mixer, beat cream cheese, sugar and

vanilla until smooth. Beat in flour, eggs and vanilla extract until

smooth. Set aside. Meanwhile prepare Carrot Cake.

Carrot Cake:

In large bowl, combine oil, sugar, eggs and vanilla extract; mix

well. Stir in dry ingredients; mixing well. Stir in drained

pineapple, carrots, coconut and walnuts.

Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9

1/2" springform pan. Drop cream cheese batter over carrot cake

batter by spoonfuls; top with large spoonfuls of remaining carrot

cake batter. Repeat with remaining cream cheese batter, spreading

evenly with a knife. Do not marble with a knife. Bake in preheated

350F oven for 50 to 65 minutes or until cake is set and cooked

through. Cool to room temperature, then refrigerate. When cake is

cold, prepare Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting:

In a bowl of electric mixer, combine cream cheese, butter,

confectioners' sugar, vanilla extract and reserved pineapple juice.

Beat until smooth and of spreading consistency. Frost top of

cheesecake. Refrigerate 3 to 4 hours before serving.

Serves 12

Source: The Secret Recipe Forum}^{http://www.recipesecrets.net/forums}

Blackberry Iced Tea

by Lee Wyatt

Summary: Is there really anything that tastes better on a hot summer day than a cool glass of iced tea? Tea is perhaps one of the worlds most popular drinks, and even more so during the summer. Here is a great recipe for a long standing summer favorite.

Have you ever noticed how iced tea has the uncanny ability to quench just even the deepest of thirsts? Well if you are looking for a nice twist on a fantastic and perennial favorite summer time drink, then this is the recipe for you. This recipe for blackberry iced tea will leave you drooling for more, even as it quenches that raging thirst that the summer heat brings out in all of us. Learn exactly why blackberry iced tea is fast becoming a national favorite by trying this wonderful drink today.

Ingredients:

1 quart (4 cups) boiling water
2-1/2 cups cold water
4 large tea bags (use 2 for a lighter taste)
1-1/2 cups sugar
1/2 cup blackberry syrup (or 3 cups frozen blackberries)
1/4 cup lemon juice
1 tablespoon fresh mint, chopped
Several fresh mint leaves for garnish (optional)
1 pinch of baking soda

Recipe:

Make tea base. In a medium sized sauce pan, or tea kettle, begin to boil slightly more than one quart of water. Once the water begins to boil, pour the remaining hot water into a large pitcher, or tea server, and add the tea bags. Allow the tea to steep, covered, for 10 to 20 minutes. Remove tea bags and discard.
Add flavorings. Add the sugar, syrup, lemon juice, mint, and baking soda to the hot water and stir. If you are using frozen blackberries, add only 2-1/2 cups at this time along with the lemon juice, sugar, mint, and baking soda. Crush the blackberries against the side of the pitcher to release their juices, and stir.
Chill. Place the hot tea mixture into your refrigerator, and chill. Chill the tea for a minimum of one hour before serving. The longer that you allow the tea to chill, then the cooler and stronger the taste will become.
Garnish and serve. When you are ready to drink the tea, add the remaining 1/2 cup of blackberries to the mix, and stir. Garnish each glass with another leaf of mint, and serve. Sit back and enjoy the fantastic taste.

This recipe, as stated, will make between 7 cups and 1 gallon of blackberry iced tea

Red Robin BBQ Chicken Salad

Crisp greens topped with tomato, barbecued chicken, black beans,
cheese, bacon, sliced avocado, and crunchy French fried onions.
Served with ranch dressing.

1 cups chopped romaine lettuce
1 cups chopped iceberg lettuce
1/2 cup chopped red cabbage
1/2 cup refried black beans
1 boneless, skinless chicken breast
1/2 cup barbecue sauce, Bull's Eye or K.C. Masterpiece
1/4 cup chopped tomatoes
1/2 cup shredded Cheddar cheese
1/4 cup French's French fried onions
2 slices bacon, cooked and drained, crumbled
1/4 avocado, sliced
1/4 cup ranch dressing, for serving, purchased

1. Do ahead: Combine the 2 lettuces with the cabbage. Heat the
refried beans.

2. Preheat the grill or broiler.

3. Grill the chicken breast, basting with the barbecue sauce on
both sides. When cooked through and no longer pink in the middle,
let it cool, then slice into bite-sized pieces.

4. Spread the lettuces and cabbage on the bottom of a plate. Cover
with the chopped tomato. Spread the warm beans over the tomatoes
on one side of the plate, and put the sliced chicken over the
tomatoes on the other side of the plate.

5. Sprinkle the whole plate with the shredded Cheddar, then the
fried onions and the crumbled bacon. Finish with the slices of
avocado. Serve with ranch dressing on the side.

Serves 1

Ways with Potato Salad
Bored with the same old summertime side? Try 5 easy new takes on this favorite dish

Your backyard barbecue just got better! With five tasty new recipes for this crowd-pleasing classic, your family will be asking for potato salad all summer long. From a tangy German-style potato salad that gets a kick from vinegar and Dijon mustard to a veggie-packed potato salad with peas and corn, we're sure these spuds won't disappoint. We've even got a great recipe for a spicy sweet potato salad that's sure to surprise your barbecue guests.

Baking Dish Conversions

by Lee Wyatt

Summary: Chances are pretty good that somewhere along the lines you have come across a recipe that says to use a baking dish that is measured in cups, rather than in inches. Unless you have done these kinds of baking dish conversions before, it can be a little confusing. Here is an easy to use guide that can help ensure you get the right baking dish for your needs.

There are plenty of recipes out there that require you to use a specific cup size for a baking dish, but that don't tell you what that baking dish is in traditional measurements. Well, baking dish conversions like this are actually fairly easy to do if you follow this simple guideline.

This guide is broken up into two different sections. The first section deals with the cup size, and then will list the dimensions of the pans. The second section will be dealing with the dimensions, and cup sizes, of specialized baking pans and dishes. Use whatever section is most beneficial to you,

General Cup Sizes and Pans

· 19 cups. A 14 inch x 10-1/2 inch x 2-1/2 inch roasting pan.

· 15 cups. A 13 inch x 9 inch x 2 inch baking pan.

· 12 cups. Use a 13-1/2 inch x 8-1/2 inch x 2 inch baking dish.

· 10 cups. Any of the following will work: a 9 inch x 9 inch x 2 inch square baking pan; 11-3/4 inch x 7-1/2 inch x 1-3/4 inch baking pan; or a 15 inch x 10 inch x 1 inch jelly roll pan.

· 8 cups. All of the following will work for 8 cups: an 8 inch x 8 inch x 2 inch square pan; an 11 inch x 7 inch x 1-1/2 inch baking pan; or a 9 inch x 5 inch x 3 inch loaf pan.

· 6 cups. You can use one of these: an 8 or 9 x1-1/2 inch layer cake pan; a 10 inch pie plate; 8-1/2 x 3-5/8 inch x 2-5/8 inch loaf pan.

· 4 cups. One of the following will fulfill your needs: 9 inch pie plate; 8 x 1-1/4 inch layer cake pan; or a 7-3/8 inch x 3-5/8 inch x 2-1/4 inch loaf pan.

Specialized Pans

· Bundt pans. A 7-1/2 inch x 3 inch pan will hold 6 cups, while a 9 inch x 3-1/2 inch pan will hold 9 cups, and a 10 inch x 3-3/4 inch pan is going to hold 12 cups.

· Tube pans. A 9 inch x 3-1/2 inch fancy tube pan will hold 9 cups, where as a 9 inch x 3-1/2 inch angel cake pan and fancy tube mold will hold 12 cups. A 10 inch x 3-3/4 inch Crownburst pan will hold 12 cups, and a 10 inch x 4 inch fancy tube mold will hold 16 cups while the same sized angel cake pan will hold 18 cups.

· Melon molds. A melon mold that is 7 inch x 5-1/2 inch x 4 inches will hold 6 cups.

· Brioche pan. A brioche pan that measures 9-1/2 inch x 3-1/4 inches will hold 8 cups.

· Charlotte mold. This type of mold will hold 7-1/2 cups as long as it measures 6 inch x 4-1/2 inches.

· Spring-form pans. A spring-form cake pan that measures 8 inches x 3 inches will hold 12 cups, whereas the 9 inch x 3 inch version will hold 6 cups.

· Ring molds. A ring mold that measures 8-1/2 inch x 2-1/4 inches will hold 4-/2 cups, while one that measures 9-1/4 inch x 2-3/4 inch will hold 8 cups.

http://cooking.tips.net/Pages/T009107_Baking_Dish_Conversions.html?awt_l=5d5xV&awt_m=1co7n.VvJhXZ4X

eat Chicago Italian Recipes

Good heavens! I almost don’t know where to tell you to start on this site, because there are so many wonderful things to check out.

So I think I’ll start you out with what I found the most exciting: the Mangia Italiano Spring 2010 Recipe Contest. Just scroll down the page and check out the details in the featured section on the main page, or you can click Contest 2010 button on the side menu. You’ll find all the official rules and such there, as well as the submission form.

If you glance at the side menu, you’ll see that there are a ton of different recipe categories. They are: Appetizer, Soup, Salad, Bread, Vegetable, Pasta, Poultry, Beef, Pork, Veal, Lamb, Seafood, and Pizza. What I like about that is that you can easily pick what type of food you want to make and not have to weed through other distracting recipes that look like something you’d want to make. Ok, I might have a problem at recipe sites and get distracted by other delicious delights.

After browsing the recipe sections you’ll find sections on Italian Ingredients: cheese, wine, coffees, desserts, and more. Another section I really liked was the Cooking for Kids section where you will find great recipes that you can get your kids involved in helping you make, as well as, great tips on how to get your kids to eat a better variety of foods and what they can do in the kitchen.

This is an excellent food site. I bookmarked, and I bet you will too!

http://www.great-chicago-italian-recipes.com/

~Amanda

Whatcha' got cookin'? Rate or add to this Cool Site here! Printer-friendly version is here!

Icy Treats to Beat the Heat

•

Minty Lime Cooler•

Raspberry Popsicle Parfaits •

Fruity Blue Smoothies for Kids •

Vanilla Float•

Dreamsicles •

Meyer Lemon Lemonade •

Cran-Raspberry Fizz•

Honey Vanilla Frozen Yogurt•

Fresh Fruit Liquados

Chamomile Iced Tea Spritzer

RICE
By Leanne Ely, C.N.C.

Today's focus is on Rice

To some people rice might seem like a boring topic but there are so many varieties of rice and as many ways to prepare it, it would take an entire book to discuss them all. Rice is one of the most important grains in the world because it is a staple for most cultures. The only other crop with more worldwide production is corn.

But, it's rice that is mostly grown for human consumption, so it's the largest and most important crop for human eating in the world and is thought to help entire countries avoid and beat food shortages.

A great source of protein and when mixed with legumes, you have a complete protein, fat free, sodium free, and an easy to digest meal. Rice contains about 110 calories per 1/2 cup serving. As a bonus, this grain is gluten-free.

· White Rice - is essentially brown rice with the bran, husk and germ removed. It's less nutritious than brown rice and in most cases unless enriched nutritionally void.

· Brown Rice - the rice plant seeds are milled to remove the outer husks of the grain called the chaff. It is nutritiously superior to white rice.

· Parboiled Rice - is brown rice that goes through a steaming process that is later dried. The process does not remove the nutrition from the rice and it keeps it from sticking to the pan during cooking.

Rice can also be puffed, made into flour, milk, and even sprouted, depending upon the kind of rice you purchase -- your options are many.

Here's Today's TRICK:

Add some dry rice to soups during the last 20 minutes of cooking (check your rice to see how long it normally cooks because it depends on what kind of rice you buy). When cold weather hits, it will add additional nutrition and make it more filling.

Here's a TIP:

Got leftover rice? Heat it up, throw some milk (dairy, coconut, rice, almond, etc.) over the top, stir in some fruit and you've got breakfast!

And your RECIPE:

Curried Beef and Cauliflower
Serves 4

1 cup beef broth
1/2 cup sour cream
2 teaspoons cornstarch
2 teaspoons curry powder
1 tablespoon olive oil
1 pound sirloin steak, cut into 1/2-inch cubes
Salt and pepper to taste
4 cups small cauliflower florets
1/2 cup water

Combine first 4 ingredients in a small bowl; stir well and set aside.

Heat oil in a large skillet over medium-high heat. Add meat, salt and pepper it to taste, and sauté 5 minutes or until browned. Remove beef from the skillet, and set aside. Add cauliflower and sauté another 3 minutes. Add water; cover, reduce heat, and simmer 4 minutes or until cauliflower is tender. Drain any excess water. Return beef to the skillet; stir in the broth mixture. Bring to a boil; cook 2 minutes, stirring gently.

Per serving: 261 Calories; 12g Total Fat; 20g Protein; 9g Carbohydrate; 3g Fiber; 43mg Cholesterol; 376mg Sodium Food Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 2 Fat

SERVING SUGGESTIONS: Serve over brown rice with a spinach salad on the side!

Chicken for Dinner

•

Simply Grilled Chicken •

Grilled Chicken with Honey-Mustard Glaze •

Teriyaki Chicken and Summer Vegetables Brochettes •

Dijon Chicken and Pasta •

Todd English's Marinated Grilled Chicken•

Chipotle-Herb Chicken Breasts•

Chicken Teriyaki with Pineapple Salsa •

Grilled Tandoori Chicken Tacos•

Basic Soft Chicken Tacos•

Zesty Lemon Chicken Cutlets

Be Your Own Ice Cream Man
Homemade frozen treats without the truck

For many of us, childhood summers meant playing in the sprinklers and resting only when the jingle of the ice cream truck tempted us with a creamy cone. This summer, the taste of the season comes from frozen treats in your very own kitchen.

Pull out your ice cream maker and try our best ice cream recipes, including a decadent white-chocolate chocolate chip flavor. We always love a simple scoop of vanilla ice cream, which is the perfect partner for these tempting toppings. If you're looking for a treat that's bikini friendly, a strawberry milkshake made with low-fat frozen yogurt and fresh berries is for you.

Two Words: Picky Eater

by Jodie Lynn

I have two words for you: Picky Eater

Do you have a picky eater? So do tons of other moms. So what can we do about it?

Here are 10 things that work - they really work! YIPPEE! If you can come up with more - let me know!

1. Healthy snacks count. Encourage healthy snacks throughout the day and try to time them so that they are not served close to meal times.

2. Limit juice and milk. Juice fills up tummies and the kids do not feel hungry. Nevertheless, they end up whining that they are starving anywhere from one to two hours later -- and they really are. This is especially true of toddlers whose tummies are only as big as your hand made into a fist. While milk is good for kids, it can fill them up quicker than expected. Serving caffeine? Don't. It has nothing but empty calories and tons of sugar not to mention the hyper activity it can induce.

3. Give children small portions of table food that the rest of the family is eating during mealtime. If they are not allergic to a food you are serving, encourage them to at least have a small taste. This is known as a "thank you" bite.

4. Don't use desserts as a reward. This can cause a dependency on sweets not to mention weight gain and bad eating expectations.

5. Try to stay calm. Do not scream, holler or yell if your child does not eat what you think he should. Did you know that if you make meal time a stressful event that your child will associate it as a negative endeavor in the life of a family?

6. Have fun with shapes of the food. This will spark new interest. For example, shape sandwiches into sailboats and made the sails out of turkey or chicken.

7. Make up a story. Try wheat crackers with tiny marshmallows and raisins smashed into the crackers on a yellow plate. Pretend to be Big Bird and peck the meal along with your child. Remember, kids live by Monkey See and Monkey Do rules.

8. Serve peanut butter on rice cakes. Rice cakes now come in all types of flavors. Find out which one your kids like the best and let them have a little peanut butter on it. Substitute another nutritious "spread" if he is allergic to peanut butter.

9. Shape the food with cookie cutters. Buy different shapes of cookie utters to cut designs in cheese or cold cuts.

10. Get creative with the eating utensils. Try measuring spoons or chopsticks.

Jodie Lynn is an internationally syndicated parenting/family columnist.

Chicago Italian Recipes

Good heavens! I almost don’t know where to tell you to start on this site, because there are so many wonderful things to check out.

So I think I’ll start you out with what I found the most exciting: the Mangia Italiano Spring 2010 Recipe Contest. Just scroll down the page and check out the details in the featured section on the main page, or you can click Contest 2010 button on the side menu. You’ll find all the official rules and such there, as well as the submission form.

If you glance at the side menu, you’ll see that there are a ton of different recipe categories. They are: Appetizer, Soup, Salad, Bread, Vegetable, Pasta, Poultry, Beef, Pork, Veal, Lamb, Seafood, and Pizza. What I like about that is that you can easily pick what type of food you want to make and not have to weed through other distracting recipes that look like something you’d want to make. Ok, I might have a problem at recipe sites and get distracted by other delicious delights.

After browsing the recipe sections you’ll find sections on Italian Ingredients: cheese, wine, coffees, desserts, and more. Another section I really liked was the Cooking for Kids section where you will find great recipes that you can get your kids involved in helping you make, as well as, great tips on how to get your kids to eat a better variety of foods and what they can do in the kitchen.

This is an excellent food site. I bookmarked, and I bet you will too!

http://www.great-chicago-italian-recipes.com/

~Amanda

Whatcha' got cookin'? Rate or add to this Cool Site here! Printer-friendly version is here!

Sweet nothings

Sweet nothings
By Alyssa Rolnick, RD

You would never think of allowing your kids to eat sugar right out of the bowl, but they might as well be because foods such as cereal, chocolate milk, tomato sauce, deli meats and even barbeque chips contain spoons and spoons of it. Sugar contains simple carbohydrates, but no other nutrients. A high-sugar diet is linked to obesity, heart disease and tooth decay.

So, in a world full of sugar-laden foods, what’s a parent to do? Here are five basic rules I try to follow to control the amount of sugar my children consume.

1.Use food labels as your guide
Once you start reading the Nutrition Facts tables and ingredients lists on food packages, you’ll notice that sugar comes in many different forms. Look for these other terms:

Glucose
Fructose
Glucose/fructose or high fructose corn syrup
Honey
Cane juice
Sucrose
Syrup (corn, malt, golden, maple, refiner’s)

When any of these words appear within the first three ingredients, it’s almost certain that the food has a high sugar content. Remember: every 4 g of sugar equals one teaspoon.

2. Think nutrition
The more processed a food is, the more likely it contains sugar. Processed foods include soda pop, candy, cakes, doughnuts and the like. Try to keep them out of the house. Whole foods are those that come in their natural form, which are full of nutrients and fibre. Think plain popcorn instead of jujubes; a fresh peach instead of fruit punch. Try to wean your children off of chocolate milk, which can have as much as 26 g of sugar per 250 mL (1 cup) − that’s 6.5 teaspoons of sugar! Make the switch with a smoothie of low-fat milk with your kid’s favourite fruit – blueberries, bananas, strawberries – or all of them at once.

3. Break away from sugary breakfast cereals
Some cereals can have up to 20 grams (5 teaspoons) of sugar per 250 mL (1 cup). Try to choose cereals with 6 g or less of sugar per serving. To lower the sugar content even more, pour half a cup of your child’s cereal into a bowl and mix in a half a cup of high-fibre cereal.

4. Dish it out in moderation
Every once in a while, our family does indulge in a sweet treat. But I try to watch serving sizes. For example, if my kids want ice cream, I only scoop out 125 mL/half a cup per person (I usually buy low-fat, low-sugar ice creams and frozen yogurt). Or I pair a nutrient-rich food such as a sliced apple or bowl of grapes (cut in half for safety) with a cookie. I also try to make my own baked goods – that way I can control the amount of sugar I use. Try these pineapple carrot bars for an afternoon snack.

5. Serve sweet foods on a full stomach
Save sugary treats for after meals when your child has had her fill of healthy foods full of vitamins, fibre and protein. When the stomach is full, it helps regulate the fluctuations sugar can have on the body. Serve fruit for dessert with Anne Lindsay’s lacy oatmeal crisps.

Posted: August 2010

http://www.heartandstroke.com/site/apps/nlnet/content2.aspx?c=ikIQLcMWJtE&b=4869055&ct=8532263

Freeze Freeze

Freeze!
By Alyssa Rolnick, RD

Freeze Hot weather can make it tough to stay away from your local frozen ice cream shop or dessert aisle at the local grocery store. The good news is that among all the full-fat ice cream varieties available, you can now find delicious varieties of low-fat, fat-free and no-sugar-added kinds, as well as frozen yogurts, sorbets and frozen soy desserts. The trick is to choose wisely. To do that, you’ll have to make the Nutrition Facts table on the tubs and cartons work for you. If you crave icy treats to beat the heat, here’s how you can shop for them while protecting your heart health.

Nutrition Facts table tip # 1: Pay attention to the serving size
Sure you’d love to pile on the scoops, but realistically, a serving size of ice cream is 125 mL (½ cup). What does that look like? Two ice cream scoops the size of golf balls. While that may seem small, the key is to feel satisfied with less.

Nutrition Facts table tip #2: Check the saturated fats
You want to stay away from varieties that contain cream and chunks of chocolaty treats because those kinds usually contain a lot of saturated fat, which can raise your cholesterol levels. Some famous brands can have as much as 10 grams of saturated fat per half-cup serving. Look for varieties that contain less than 2.5 grams of saturated fat per serving. Better yet, switch to frozen yogurt. Our family enjoys a basic chocolate that only contains 1.5 grams. Sorbets, sherbets and soy desserts are also good low-fat options.

Nutrition Facts table tip #3: Keep an eye on the calories
Even some lower-fat varieties of ice cream can still contain as much as 200 calories per half cup because of all the sugar they contain. Excess calories contribute to weight gain, which can also negatively affect your heart. That’s why it’s important to stop at just a half-cup and skip the tubs with chunks of candy, chocolate bars or cookies.

Nutrition Facts table tip #4: Look for minerals and vitamins
Some frozen desserts contain protein, calcium and vitamins A or C. Most frozen yogurts provide about 10 to 15% daily value (%DV) of calcium per serving. Sorbets or frozen fruit bars (made with real fruit) may contain vitamins A or C.

Eat out wisely
If your neighbourhood is anything like mine, we not only have an ice-cream truck that comes around regularly but also an ice-cream shop at the corner, not to mention all the fast-food outlets now serving high-fat cones and sundaes. When you eat out, it’s much more difficult to control what you consume. Did you know that a medium size hot-fudge sundae can run anywhere from 300 to 500 calories and contain as much as 10 to 15 grams of saturated fat? Try to frequent these types of places only once in a while. Stick to small serving sizes, opt for a cup rather than sugary cones, and hold the toppings! Whipped cream, chocolate syrup and sprinkles can add another 100 calories and 5 g of fat or more.

Make your own
Gather the ingredients needed to make your own frozen desserts and feel good about eating them, too. Try these recipes by Anne Lindsay: apricot frozen yogurt and fresh strawberry sorbet. Alternatively, enjoy our tropical vanilla shaved ice or chocolate covered frozen bananas.

Use our interactive Nutrition Facts table.

Posted: August 2010

http://www.heartandstroke.com/site/apps/nlnet/content2.aspx?c=ikIQLcMWJtE&b=4869055&ct=8532253

Here is Just Some of What's New on CookingNook.com!

catfish

Crispy Cornmeal-Encrusted Catfish with Black Bean Salsa

Gnocchi

Homemade Italian Gnocchi

Rich Caramel Sauce

cioppino

Cioppino - an Italian Fish Stew

Shrimp Pasta

Baked Penne with Shrimp and Peas

finger food recipes

Wild Mushroom and Goat Cheese Puff Pastry Pockets

Brussel Sprouts

Sautéed Brussel Sprouts with Smoked Ham and Toasted Pecans

PEPPERIDGE FARM MILANO COOKIES
Rich, dark chocolate sandwiched between two layers of shortbread
cookies.

Shortbread Cookies
3/4 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 teaspoons vanilla extract
2 cups all-purpose flour
Chocolate Sauce
1 cup semisweet chocolate chips
1 tablespoon salted butter

1. Preheat the oven to 325*F. Line baking sheets with parchment
paper and set aside.

2. To make the chocolate sauce, melt the chocolate chips and the 1
tablespoon butter in the top of a double boiler, being careful not
to let it get too hot--the chocolate will burn and the butter will
separate. Set aside at room temperature until ready to use.

3. Cream the sugar and 1 cup butter until light and fluffy. Add the
vanilla extract and the flour, 1 cup at a time, and stir until well
incorporated.

4. Shape the dough into 20 1-inch balls and press them into
2-inch-long ovals. Place the cookies 2 inches apart on the baking
sheets and bake 17 to 20 minutes, until golden. Remove from the
oven and let the cookies cool completely.

5. Dip the flat side of each cookie into the chocolate sauce and
press the 2 chocolate sides together to make a "sandwich." Let the
cookies rest on the cooled baking sheet until the chocolate hardens
a little.

For more secret recipes visit The Secret Recipe Blog:
http://www.recipesecrets.net/blog

Until Next Time... Be Well

Kind Regards,

Ron

Ways with Guacamole
Celebrate Cinco de Mayo with one (or more) of these crowd-pleasing dips

No Cinco de Mayo party is complete without a big bowl of guacamole and some chips. Fresh guac is a snap to make and tastes so much better than the prepackaged stuff you'll find at the grocery store. Our recipes are both easy and delicious. Try a simple classic version and customize it as you like, or experiment with guacamole with pureed chipotles, which add a smoky touch, or a playful guacamole filled with mango, apple and pomegranate seeds.

Baking bread with the kids

Filed under: Baking, Coffee snob, Dessert, Kids in the kitchen, Other good stuff, Side dish
Posted April 22, 2010 by Jen

The smell of freshly baked bread wafting through the house is so inviting, some realtors suggest that homeowners bake bread prior to showings to boost the possibility of a sale. What could make that lovely heart-warming aroma even better? Knowing you and your child made the bread together.

Baking bread can be a special family ritual

Kids like to help in the kitchen, but sometimes moms are reticent. If a recipe is particularly complex or time-consuming, getting the kids to help appropriately — and holding their attention in the kitchen — can prove challenging. But the fun of baking bread can supersede the difficulty. Baking bread with your little ones is a perfect rainy day — or even sunny day — activity. The tasks themselves don’t take very long, and your kids will love getting their hands covered in flour in the process. You have time to read books and play between the steps and, best yet, the end result is so tasty! You can make your family’s sandwich bread for a week, or a sweet bread for a Sunday treat.

If you and your child really get into bread baking, you can make it a special ritual. My son loves to make baguettes that require a starter made a day ahead, so we have an agreement: if he remembers to make the starter on Saturday morning, we make baguettes together for Sunday dinner the next afternoon. Not only is it fun and delicious, it’s a wonderful bonding ritual for us.

Kid-friendly baked bread recipes

Whole Wheat Bread for Sandwiches

Ingredients:
1 package active dry yeast
3 tablespoons sugar plus a pinch for the yeast
1/2 cup lukewarm water
3/4 cup lukewarm milk
1/4 cup orange juice
5 tablespoons melted butter
1-1/2 teaspoons salt
1/4 cup nonfat dry milk
3/4 cup mashed potato flakes
3-3/4 cups whole wheat flour

Directions:
1. In a large bowl, dissolve the yeast and a pinch of sugar in the lukewarm water. Allow it to sit for 10 to 15 minutes.

2. Add remaining ingredients and mix until combined. Turn mixture out onto a lightly floured board and knead into a dough.

3. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and allow it to rise in a warm place until it has about doubled in size, 1 to 1-1/2 hours.

4. Press the dough down and knead lightly. Form into a loaf shape. Lightly grease a 9×5-inch pan and place the dough in the pan. Cover loosely with plastic wrap and let the dough rise for 1 hour.

5. While the dough is rising for the second time, preheat the oven to 350 degrees F. Bake the bread for 10 minutes. Loosely cover the bread with aluminum foil and continue to bake for another 30 to 35 minutes.

6. Remove the bread from the oven, and turn it out of the pan onto a rack. Allow the bread to cool completely before slicing.

Monkey Bread

Ingredients:
1 package active dry yeast
1/4 cup granualted sugar plus a pinch for the yeast
1/4 cup warm water
10 tablespoons unsalted butter, divided
1 cup milk, divided
1 teaspoon salt
1 large egg
3-1/4 cups flour
3/4 cup light brown sugar
1/2 cup pecans, finely chopped
2 teaspoons ground cinnamon
2 cups powdered sugar

Directions:
1. Dissolve the yeast and pinch of sugar in warm water. Allow to stand for 5 to 10 minutes. Meanwhile, lightly grease a Bundt or tube pan and a medium bowl.

2. Place 2 tablespoons softened butter, 3/4 cup warm milk, 1/4 cup granulated sugar, salt and egg in bowl and mix well. Add the dissolved yeast and stir until well-combined.

3. Slowly add flour. When the dough is too thick to stir, dump it onto a lightly floured surface and knead by hand until the dough is smooth and elastic.

4. Place in the greased bowl. Cover with plastic wrap and let rise in a warm place for 20 minutes.

5. While the dough rises, make the coating. Melt 8 tablespoons of butter in a bowl. In another bowl, combine brown sugar, nuts and cinnamon. Sprinkle 2 tablespoons of nut mixture in the Bundt or tube pan.

6. Turn the dough out onto a board, and knead once or twice. Tear off small pieces of dough, roll into balls, roll the balls in the butter, then roll the balls in the nut mixture. Place the balls evenly in the Bundt or tube pan.

7. Cover the pan with plastic and allow the bread to rise in a warm place for about 1 hour. Meanwhile, preheat oven to 350 degrees F.

8. Bake the bread for 30 to 35 minutes. Let cook for 15 minutes in the pan, then turn the bread out onto a cooling rack.

9. In a small bowl, whisk together 1/4 cup milk and powdered sugar. Drizzle over bread. Slice or tear apart and eat!

Picnic Favorites

•

Classic Light Potato Salad •

Goat Cheese and Yogurt Dip•

Creamy Coleslaw •

All-American Barbecued Chicken•

Tarragon Chicken Salad Sandwiches •

Roasted Veggie Sandwiches on Focaccia with Hummus •

Tuna Salad Sandwiches on Focaccia •

Chamomile Iced Tea Spritzer •

Sparkling Ginger-Peach Iced Tea•

Chilled Baby Carrot Salad with Ginger-Soy Vinaigrette

Making Your Own Trail Mix

by Lee Wyatt

http://cooking.tips.net/Pages/T008397_Making_Your_Own_Trail_Mix.html?awt_l=5d5xV&awt_m=1ZHklHPSJxXZ4X

Summary: Are you tired of the regular snacks that you can get out of the vending machine? If so then you should consider making your own trail mix. Not only is it spectacularly easy to do, trail mix is much healthier for you than anything you can get from that vending machine.

Trail mix has long been a fantastic treat used by campers and hikers for a little extra energy. While this may be were it got its start, it should no longer be consigned only to the realm of "camping food." Making our own trail mix is phenomenally easy, all you need to do is follow this great recipe. Once finished, you will have a healthy, and great tasting snack that can give you energy all day long.

Ingredients:

2 cup roasted peanuts (salted)
1 cup roasted almonds (salted)
1 cup pistachios (salted)
1 cup roasted walnuts (salted)
1 cup shelled sunflower seeds (salted)
1 cup shelled pumpkin or squash seeds (salted, optional)
1 cup granola or cereal
2 ounces coconut
3/4 cup raisins
3/4 cup additional dried fruit (optional)
1 cup Hershey's M&M's
1/2 cup salted pretzels (optional)
1/2 cup butterscotch chips (optional)
1/2 cup peanut butter (optional)

Recipe:

Add nuts. In a large mixing bowl begin adding the peanuts, almonds, pistachios, and walnuts.
Add seeds. Add all of the seeds that you will be wanting in your trail mix to the nuts. The type of seeds that you use is up to you, and is purely a matter of preference. Simply make sure that they have had the shell removed prior to placing them into the mixture.
Add fruit. Add all of the dried fruit that you will be using into the mixing bowl with the nuts. Raisins are always a great option, but any dried fruit can be used in this recipe. Some other great options would be craisins (dried cranberries), dried apples, dried bananas, dried blueberries, and even dried pineapple. It is your choice.
Add cereal and pretzels. Place the cereal or granola, and the pretzels into the mixture. These items will add a little extra crunch to your trail mix, and will also add some interesting texture.
Add sweet stuff. What trail mix would be complete without a little bit of sweet stuff added? Some of the best kinds of sweet stuff to use would be things like M&M's, butterscotch chips, and even peanut butter. Each of these will add a little extra flavor, and in the case of the peanut butter some extra protein.
Mix thoroughly. Use a large spoon to mix everything together. By this time, it will be easier to toss the mixture as if you were tossing a salad. Continue to mix everything together until everything has been well mixed.
Separate and store. Separate the trail mix into your desired serving sizes, or store the finished mix for later use.

This recipe will make 12 cups of trail mix, if all the ingredients listed are used. However, more or less trail mix can be made quite easily depending on the amount of ingredients that you use. Feel free to experiment with your own favorite ingredients as much as you want to, so that you can come up with your own favorite mixture . Serving sizes are up to you, but if used as a snack for a camping trip, then they should be placed into small sandwich sized sealable plastic bags. This will allow for easier carrying, and help keep the trail mix fresh. Otherwise, store the mix in a sealable plastic container, and remove as much as you want for a snack later on.

Making Apple Butter

by Debra Wyatt

http://cooking.tips.net/Pages/T008395_Making_Apple_Butter.html?awt_l=5d5xV&awt_m=1ZHklHPSJxXZ4X

Summary: Remember how wonderful apple butter tasted on a warm slice of toast? Or, if you have never had the pleasure of tasting the sweetness of homemade apple butter, why not make up some? It really isn't that hard to do and this recipe makes it even simpler.

Apple butter really has no dairy butter in it. The part of the name butter came about because of how thick and soft the spread is which makes it a natural for a spread for breads.

A fun, great-tasting recipe is Crock Pot Apple Butter. The nice thing about using the crock pot is that you do not have to stand over the butter and stir it. Just put the ingredients in the crock pot and let it cook; you only need to stir occasionally.

Ingredients needed for this recipe:

15-20 medium apples
3 cups white sugar
2-3 teaspoons ground cinnamon
1/4 to 1/2 teaspoon ground cloves
1/2 teaspoon allspice
Dash of salt

When making apple butter it is really best to use two different types of apples. With different types of apple you add a little more flavor. The apples that taste best for apple butter would be Granny Smith, Red Apples, Jonathan, Macintosh or a Honeycrisp.

Peel the apples and remove the cores. Dice the apples into small pieces. Rinse the pieces and place them into the crock pot. Next you will add the salt, sugar, and spices into the crock pot.

Put the crock pot lid on. Turn the crock pot to high. Cook on high for an hour. Stir the apple butter mixture before reducing the heat. Taste the mixture to see if you need to add anymore spices. If the apple butter tastes too sweet for you, add about 1/4 cup of vinegar to the mixture. This will add a bit of tartness to the apple butter. Also, if the butter is too chunky for your taste then let the apple butter cool down. While it is still warm (before it has cooled completely) place the mixture into a blender or a food processor and puree it. Puree in small batches and then put the mixture back into the crock pot.

Reduce the heat to low. Simmer

on low for the next ten to twelve hours. Remember to stir occasionally during this time.

When the batch of apple butter is thick and has turned into a beautiful golden dark color it is done. This color comes about because of how the apples caramelize while cooking.

Let the mixture cool and then place into jars if storing in the refrigerator. The apple butter will last in the refrigerator for about two months. Apple butter can also be stored in the freezer. Place the mixture into small, freezer-safe containers. Leave at least 1/2- to 3/4-inch space at the top of the containers. This allows the mixture to expand as it freezes. Cover and label the containers with the name and the date. It will last in the freezer up to twelve months.

The Cutest, Craftiest Cupcakes Ever
Try innovative and adorable recipes for your favorite sweet treat

Crazy for cupcakes? These clever treats are entirely edible and entertaining, whether you're crafting cupcakes that mimic Chinese takeout or a flotilla of rubber duckies. Don't forget that Mother's Day is coming up—try making these pretty treats that resemble a bouquet of mums. They all look incredibly impressive, but trust us—they're easier to create than you think.

Super Cook

I love this site! It allows you to add the ingredients you have in your kitchen (be it your refrigerator, cupboards, or pantry) and from what you’ve listed generate a list of recipes that you can make from those ingredients. It even tells you if you don’t have all the ingredients.

Since it is your first time here, make sure you watch the video tour of the site. The video will walk you through how the site works, and how to register for an account and the benefits of doing so.

Best of all registration is free and easy! Just click the green Sign Up button and fill out the form and you can start your kitchen on the site. This will allow you to keep track of what you have in your kitchen and help generate recipes and shopping lists from it.

I find this site is really useful when I’ve hit a rut in my cooking and want to try something new with what I have on hand. Through it I discovered a lovely recipe for a zucchini gratin.

I think that this is a site you’ll want to bookmark and use regularly to spice up things in your kitchen and try new things. I particularly am in love with the way it works and the fact that it will help me make a grocery list.

What are you waiting for? Isn’t time you were a super cook?

http://www.supercook.com/

~Amanda

Cooking Quickly

by Lee Wyatt

http://cooking.tips.net/Pages/T008354_Cooking_Quickly.html?awt_l=5d5xV&awt_m=1eQtC2CU3xXZ4X

Summary: Perhaps one of the longest standing debates in the cooking world is about what can make food cook quickly. Some will say that cooking dishes with lids on will do the trick, while others say that it is the exact opposite. Which is it really? The real answer for cooking quickly may just surprise you.

Have you ever wondered how you can make your food cook a little quicker? Some people will tell you that you can cook your meals quicker by making sure you have a lid on everything that you cook. Other people will tell you that cooking quickly actually requires you to leave a lid off, particularly if you are cooking in an oven. What is the real solution? What is the best way to begin cooking quickly? Here are a few guidelines that will help you to understand the basics of cooking quickly, and not ruin your next meal.

Understand your dish. The first step in cooking quickly is to truly understand your dish. Despite what many people may like to think, or say, there are some dishes that simply cannot be rushed without damaging the food. One example of this is the souffle. If you rush this delicate dish, you can easy end up with a flat looking pancake, rather than what you were really wanting. As you gain more experience with cooking, you can learn what steps can be used to help cook more quickly without ruining the meal.
Know when to have a lid, and when not to. Another thing to consider is that some dishes absolutely need to have a lid on to achieve proper cooking. For example, when cooking turkey in an oven, you should have a lid on the container to help ensure proper cooking, at least for the majority of the cooking time. You only remove the lid later to help finish "browning" and "crisping" the bird. If you don't do this, you run the risk of the meat being overcooked, drying out, or even getting "broiler burn."
Understand what the real goal is. As you are cooking, keep in mind that there is one real goal that should overweigh any other considerations, preparing good food. Whether you have you lid on or off isn't going to have any real effect on the speed of cooking, or even the amount of energy used to cook the food. The real factors are going to be the type of food, the density, the size of the food being cooked, and event the amount of food that is being cooked.

It can be a little disappointing to learn that having a lid on or off doesn't really affect the speed of cooking. What really does allow cooking quickly is experience, proper recipes, and the right tools. As you get each of these, over time you will be able to begin cooking even the most fantastic meals quicker than you would believe.

Enjoy Pasta

Outrageous Bow Tie Pasta with Veggies

Farfalle Pasta with Broccoli and Ricotta

Orecchiette Pasta Salad with Roasted Garlic Vinaigrette

Conchiglie with Broccoli

Vermicelli with Mussels in Spicy Tomato Sauce

Fettuccine with Roasted Tomato Sauce and Parmesan

Classic Chicken Cacciatore

Bow Tie Pasta with Peas, Mushroom and Onions

Pasta with Tuscan Ragu

Dijon Chicken Pasta

Shoney's Country Fried Steak

Tender beef steak lightly breaded in seasoned flour, then fried and
smothered in hot country gravy.

2 cups flour
2 teaspoons salt
1/4 teaspoon pepper
Four 4-ounce cube steaks
2 cups vegetable oil, for frying

Gravy
1 tablespoon vegetable oil
1 1/2 tablespoons lean ground beef
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
2 cups milk

1. Do ahead: Combine the flour with the salt and pepper. Put some
water in a shallow bowl. Dip the steaks in the water then the flour
mixture. Line a plate or baking sheet with waxed paper and put each
steak on the plate. Freeze the steaks for 3 hours.

2. Do ahead: Make the gravy in small saucepan. Heat the 1
tablespoon oil and saute the ground beef, breaking it up as it
cooks. Whisk in the flour and stir until the paste is smooth.
Season with salt and pepper, then add the chicken broth and milk.
Bring to a boil, then lower the heat and simmer for 10 minutes. The
sauce should be lightly thickened.

3. Heat 2 cups vegetable oil in a heavy skillet and bring the
temperature up to 350*F. Fry the frozen cube steaks one at a time
until they are golden brown on each side, turning once. Drain and
keep warm.

4. Plate the steaks and pour the warm gravy over each one.

Secret Recipe Tip: If you don't want to buy 1/2-ounce of ground
beef, trim a little off each of the steaks until you have your 1
1/2 tablespoons meat.

Serves 4

Cooking with Nuts

by Debra Wyatt

http://cooking.tips.net/Pages/T008357_Cooking_with_Nuts.html?awt_l=5d5xV&awt_m=1eQtC2CU3xXZ4X

Summary: Nuts are great as a healthy snack, but you don't have to be limited to using nuts just as a snack. Cooking with nuts can be fun and make most any dish more appealing and special. Here are a few simple tips that can make cooking with nuts easier.

Nuts are a great snack that is also a very healthy snack. They provide vitamin B and are a very healthy protein. Nuts can be used for more than snacking; they are great for cooking. Cooking with nuts can be fun and exciting since they add both flavor and texture to whatever dish they are cooked in. Here are a few simple tips that will make cooking with nuts easier.

Keep nuts on hand. Keeping different type of nuts on hand isn't hard to do and should be considered a staple in any kitchen. The secret to keeping nuts on hand is how you store them. Some nuts have a tendency to turn rancid quite fast. In order to keep the nuts fresh place them into a plastic bag and store them up to six months in the fridge or in the freezer up to one year. When using the frozen nuts all that is needed to thaw them out is to place them on top of the countertop; nuts thaw out very quickly. It really is best to store nuts in their shell, but if they are already shelled they will still stay fresh-tasting if frozen. Chopped, ground, or cut nuts do not freeze well.
Grinding the nuts. The easiest way to grind nuts is to use either a food processor or a pestle and mortar. Nuts can also be crushed after placing them into a plastic bag and rolling a rolling pin over them. Once the nuts have been chopped, ground, or crushed, they need to be used right away. Nuts will lose their flavor and pick up other flavors after they have been cut into.
Toasted nuts. A lot of recipes call for toasted nuts. You don't have to pay extra to buy the nuts already toasted. It is something that can be done at home very easily. Nuts can be toasted in either an oven or on top of the stove. When toasting in the oven, preheat the oven to 350 degrees Fahrenheit. Spread the nuts onto a cookie sheet and place into the oven for three to five minutes. Watch very closely; once the nuts start to brown they toast very quickly. If toasting the nuts on top of the stove, place them into a skillet and cook them over medium heat. Toasting the nuts on top of the stove can take up to ten minutes. Once they start to brown, stir occasionally so they won't burn.
Removing the skins from the nuts. Certain recipes call for the skins to be removed from the nuts; this can be done fairly quickly with this little tip: Wrap the nuts up in a kitchen towel. Steam them for about five minutes. Then roll the nuts around in the towel for a couple of minutes. The skins come right off

Grilled Maple-Brined Pork Chops

===============================

Brine:

1 cup kosher salt

3/4 cup sugar

1 cup Grade B maple syrup

3 tablespoons Dijon mustard

2 teaspoons hot red pepper flakes

2 tablespoons juniper berries

1/2 teaspoon whole cloves

1/4 cup fresh rosemary, chopped

2 tablespoons chopped fresh thyme

12 garlic cloves, smashed

2 tablespoons chopped fresh ginger

8 cups water

4 center-cut loin pork chops, 1 1/2 inches thick

Freshly ground black pepper

1/4 cup vegetable oil for grilling

Mix all of the brine ingredients together in a nonreactive pot and

bring to a boil. Turn off the heat and stir the brine to ensure that

the salt, sugar, and maple syrup have dissolved. Let the brine cool,

then put it in a large nonreactive container and add the pork chops.

Cover and refrigerate for no more than 12 hours.

Remove the pork from the brine and pat dry (without rinsing).

Prepare a grill with hot and medium cooking areas. A grill is hot

when you can't hold your hand near the grill surface for longer than

2 seconds without pulling it away; it's medium when you can't hold

your hand there for longer than 4 seconds.

Season the chops with pepper (not salt - remember, the brining

solution is salty) and brush with the oil. Sear the chops directly

over the hottest part of the open grill for about 1 1/2 minutes on

each side. Then move the chops to the medium area of the grill, cover

the grill, and cook to the desired doneness. Use an instant-read

digital thermometer to check the internal temperature of the chops.

A reading of 145F to 150F will give you a pink, moist chop, 160F is

well-done. Serve immediately.

Boosting your intake of fiber in your diet should be tops on the list of anyone hoping to improve their nutritional profile and will absolutely keep you on a regular, first name basis with a certain porcelain object in your bathroom, if you know what I mean. This is important information for anyone hoping to avoid colon cancer, which inflicts more women than breast cancer every year, believe it or not.

There is another important component to the fiber equation and that is water. Think for a moment about your garbage disposal. In order to get it flushed out, you must run the water before turning on the switch. This is how you get things moving and flushed out. Your own personal waste disposal isn't much different--you need both to make things work: fiber and water.

Fiber is much more than your basic oat bran or whole wheat bread. There are two types of fiber: soluble and insoluble fiber, very easily defined--one is soluble in water and the other is not. And in order to function optimally, we absolutely need both.

Most Americans only get 7 to 8 grams of fiber a day in their diets. But the National Cancer Institute recommends 20-35 grams of fiber daily--a big difference. So then, how do you get the fiber in?

A part of the solution can be as simple as changing out the white stuff for the brown stuff: out with the white bread, white rice and white flour and in with the whole wheat bread, brown rice and whole wheat flour. This will pay off in huge dividends--you cannot afford to eat the white stuff. It's like pouring white glue into your intestines--everything gets stuck. Not only are you not getting the nutrients you need from your food, but you're also slowing digestion way down and setting yourself up for constipation and other fun stuff.

So bulk up--with fiber, that is. Here are the Top Ten Fiber Foods to get you going (and for some of you, that may mean literally) Don't forget the water!

1.    Beans, Beans the Musical Fruit. These nutritional wunderkinds are filled to overflowing with fiber. One cup of black beans has over 19 grams of fiber. Worried about the "soundtrack" that comes with them? Try a little bit of ginger in your beans--for some, this turns off the music fast.
2.    Bran New for You. Bran cereal is fine, but bran muffins are better! You can get 4 grams of fiber in the average muffin. Try my recipe--you'll love the nutty taste.
3.    Peas on Earth. Just a half a cup will help fill out your fiber quota with over 9 grams of fiber.
4.    It's the Corniest. Corn on the cob is gloriously in season right now and at 5 grams of fiber per ear, why not eat two ears and get half your fiber for the day?
5.    Berry, Berry Good. A cup of strawberries will get you about 3 grams of fiber, but a mere half cup of raspberries have over 4 grams per serving.
6.    An Eye for an Eye. Potatoes are pretty potent in the fiber department--5 grams per medium baked potato. But be sure to eat the skin--the jacket is one of the reasons why the fiber count is so high.
7.    Give a Fig. Figs and other dried fruits, rate high in fiber attributes--3 dried figs equal 10 1/2 grams of fiber while the ol' stand by prunes only figure in at about 2 grams of fiber for the same amount of fruit.
8.    Broccoli Bites. 3/4 of a cup of cooked broccoli has 7 grams of fiber. Good old broccoli. Is there nothing it can't do? If it could iron, it'd be the perfect spouse.
9.    You Really Oater. That stick-to-your-ribs porridge your mom made you on winter mornings has over 7 grams of fiber in a nice big 3/4 cup serving.
10.    An Apple a Day. One medium apple has 4 grams of fiber in the form of pectin. It's important to get a wide assortment of fibers in your diet and apples are the best in that regard.

Here's a wonderful fiber-filled recipe to get you started.

Honey Bran Muffins
Makes a dozen

1 1/4 cups whole wheat pastry flour (available in health food stores)
1/2 cup oatmeal
1 cup oat bran
1/4 cup honey
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 slightly beaten eggs
2/3 cup buttermilk
1/2 cup raisins
1/4 cup oil

Spray muffin pan with vegetable cooking spray or line with paper baking cups. Stir together all dry ingredients. Combine eggs, buttermilk, honey and oil. Add egg mixture to flour mixture; stir until moistened. Fold in raisins. Fill muffin pan 2/3 full. Bake in a 400 degrees oven for 15-20 minutes.

Per Serving: 165 Calories; 6g Fat; 4g Protein; 26g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 168mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

Tips for delicious vegetarian meals

Filed under: Meal planning, Recipe ideas, Tips and tricks, Vegetarian adventure
Posted May 11, 2009 by Michele Borboa

http://chefmom.sheknows.com/featured/2009/05/11/5-tips-for-delicious-vegetarian-meals/

With the economy pinching many families’ food budgets, many moms are cutting back on fruits and vegetables. An annual survey by Produce for Better Health indicates that fruit consumption is down 12 percent and vegetable consumption is down six percent as compared to a year ago. Limiting fruit and veggies in your family’s diet also limits their intake of disease-fighting antioxidants, vitamins, minerals, fiber and other phytonutrients. And the truth is, buying in-season produce and stocking up on frozen fruits and veggies when they are on sale can actually be much more economical than serving grain and meat-heavy meals. One way to boost your family’s fruit and vegetable intake is by serving delicious vegetarian meals.

Fruits and vegetables are perfect for spring and summer

If meat and grains are the usual components of your family’s meals, think outside your normal realm of culinary consumptions and dare to eat different. Bringing forth warmer weather and breaths of fresh air, spring and summer are idyllic seasons to rejuvenate your family’s eating habits. Fresh vegetables, fruits and herbs grow forth with vibrant, nutrient-dense flavor, and the sun’s heat naturally feeds your zeal for lighter, healthier meals. Vegetarian dishes, even a few a week, are a must!

Stretch your culinary horizons

Take advantage of the changing seasons and their abundant cornucopia of fresh crops, and do some meatless menu planning. If a meat-free diet isn’t for you, consider eating vegetarian for only a few meals a week, just to stretch your horizons on alternative protein sources and give your mind and body something new to chew on. Instead of poultry, meat, and seafood, augment your fruit and vegetable choices with eggs, legumes, nuts, seeds and dairy.

Eating meat-free meals even occasionally is a healthy move

Research shows that people who eat vegetarian or flexitarian (limited meat in a mostly vegetarian diet) are generally healthier and weigh less than their meat-eating counterparts. Including vegetables and fruits in your diet – and replacing high-carb and high-fat foods with vegetarian alternatives – will revitalize your energy, deliver abundant vitamins and minerals, improve your digestion, and, if you are looking to lose some winter weight, fill you up with fewer calories.

5 Tips to get the most from your vegetarian meals

If eating meat-free meals has you fearing tasteless, unsatisfying vegetarian fare, follow these five tips and put your fears to rest. Vegetarian meals can be as delicious as you want them to be.

1. The fresher the produce, the more brilliant its taste. Buy in-season fruits and vegetables, particularly from the local Farmer’s Markets. Also, frozen vegetables and fruits often offer fabulous flavor simply because they are frozen soon after they are picked. Not sure what to do with certain fruits and veggies? Pick up a copy of Vegetarian Times or a well-respected vegetarian cookbook. You can follow tried and true recipes or use them as inspiration to create vegetarian meals of your own. (We’ve also provided a delectable array of recipes for you below.)

2. Eat a variety and eat balanced. If you only ate meat, you wouldn’t be physically or psychologically satisfied, just like you won’t be sated if you eat food from any one food group. The key is to combine foods that give you a meal with a balance of protein, carbohydrates and fat. Grains and beans, scrambled eggs and sweet potato hash, pizza topped with vegetables and cheese, tempeh burgers on whole grain buns, seasoned grilled tofu and whole wheat pasta, or cottage cheese and fruit are excellent examples of mouthwatering meat-free choices.

3. Not all carbs are fattening but too many carbs can be. A healthful balanced diet should include a wholesome mix of complex carbohydrates, such as whole grains, legumes and other high-fiber foods. Simple carbohydrates like sugar, candy or refined-flour products with little fiber should be eaten minimally. Regardless, the excess consumption of simple or complex carbohydrates can lead to weight-gain, as can the overconsumption of calories from any source.

4. Be judicious with eggs and dairy products. Derived from animal sources, eggs and dairy products do contain cholesterol. Eaten in moderation, however, eggs and dairy can provide high-quality protein and lend a delectable richness to any vegetarian dish. If you or someone in your family has high cholesterol, even though studies have shown that a moderate intake of eggs is healthy, talk to your physician about the number of eggs or amount of dairy allowed for your condition.

5. Know your protein. A common complaint about vegetarian meals is that they lack protein. However, there are many protein-rich meat-free foods you can include in your meatless dishes. Eggs are the perfect protein in that they supply all of the essential and nonessential amino acids. Soybeans (edamame) and soy products such as tofu and tempeh are incredibly versatile sources of vegetable protein. Beans or legumes, nuts and seeds not only provide lean protein, they add texture and taste to vegetarian dishes. Yummy nut butters can be stirred into smoothies and sauces or spread on whole grain breads. Also, quinoa, a high-protein grain, can be served as a side-dish or as part of a main meal.

Family-friendly vegetarian recipes

Quick pasta recipes for spring and summer

Mouthwatering and meat-free meals

Healthy, holistic family recipes

10 Healthy vegetarian snacks

Fun with falafel

Easter BBQ

Time for a bbq!

Clean off the grill, fill the tank or light up the fire pit and have a spring barbecue! It's a great time of year because it's not too hot, or too cold, and everything can be served indoors if spring showers head your way.

Crowd pleasin' recipes

These three recipes should please everyone. If you have small kids, just throw on some hot dogs when you are cooking the steaks. If you are on a budget, serve grilled hamburgers instead of the steak -- it's still a great menu!

Spicy Grilled Steaks

Ingredients:
1 tsp. grated lime peel
1/3 cup fresh lime juice
2 Tablespoon oil
6 Tablespoon honey
2 Tablespoon prepared mustard
2 cloves garlic, minced
1/2 tsp. coarsely ground black pepper
1/2 tsp. salt
2 pounds top round, sirloin or flank steak
Lime wedges

Directions:
In small bowl, whisk together all ingredients except steak and lime wedges. Score steak across top and place in shallow non-metal baking pan or plastic bag.

Pour marinade over steak and turn steak to coat all sides. Refrigerate six to eight hours, turning occasionally. Remove steak from marinade and grill to desired doneness. Slice thinly on the diagonal. Serve with lime wedges. Serves 6.

Note: You can use this on any cut of steak. I often just serve individual steaks or if they are larger, cut them into sections and serve buffet style where everyone grabs their own.

Easy Potato Bake

Ingredients:
2 Tablespoons butter or margarine
1 cup minced sweet onion
2 Tablespoons flour
2 cups milk
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1 package (24 oz.) hash browns, the cubes or shredded, thawed
1 cup shredded sharp cheddar cheese, divided
Paprika

Directions:
Heat oven to 350 degrees F. Melt butter in medium saucepan over medium-high heat. Add onions and potatoes. Cook 3 minutes, stirring occasionally. Sprinkle with flour; cook 1 minute. Add milk, salt and cayenne pepper and bring to a simmer, stirring frequently.

Butter or spray an 9x13 baking dish or 1 1/2 quart shallow casserole dish. Layer half of potatoes in dish; spoon half of sauce over potatoes. Top with half of cheese. Repeat layering with remaining potatoes, sauce and cheese. Sprinkle with paprika. Bake 30 to 35 minutes or until bubbly.

Note: I just grab whatever casserole dish I have on hand -- sometimes I divide it into two dishes to bake. You can also buy a foil pan if you are using it for a pot luck or want easy clean up for the holiday weekend.

Southwestern Bean Bake

Ingredients:
1/2 cup honey
1/4 cup ketchup
1 Tablespoon cider vinegar
1 tsp chili powder
1 tsp salt
32 oz canned black beans, rinsed
12 oz canned kernel corn, drained
1 large jalapeno pepper, seeded and chopped
1/2 cup chopped onion
2 Tablespoon chopped cilantro

Directions:
Preheat oven to 350 degrees F. Combine honey, ketchup, vinegar, chili powder, salt, beans, corn, jalapeno, onion, and cilantro in a 1 1/2 quart casserole. Cover and bake 45 minutes, stirring occasionally. Makes 6 servings.

Brownie Pizza

Ingredients:
3/4 cup (1 1/2 sticks) margarine, melted
1 1/2 cups sugar
1 1/2 tsp vanilla extract
3 eggs
1/2 cup cocoa
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
Chocolate and white chocolate chips
Sprinkles and candy to top pizza

Directions:
Heat oven to 350 degrees F. Grease 12" pizza pan or 13 X 9 cookie sheet. Mix by hand (a wooden spoon works well) melted butter, sugar, vanilla and eggs in a large bowl. Stir in dry ingredients until well blended. Place batter onto the prepared pan.

Bake 20 to 22 minutes or until top springs back when touched lightly. Do not over bake! Remove from oven and sprinkle the pizza with a combination of white and semi sweet chocolate chips. When they look soft use a butter knife to spread and swirl so the white and dark mix together. Top with M&Ms, sprinkles or other decorative candy.

Note: You can use just white chocolate chips and use shaped sprinkles for a cute kid's dessert, or mini M&Ms. You can also substitute peanut butter or butterscotch chips.

Boy holding vegetables

An alphabet of kid-friendly recipes

Michele Borboa, MS

Whether your kids are learning their ABCs or already winning the local spelling bee, using the alphabet to plan your meals is a fun way to get your kids involved in the kitchen while also introducing more variety to your family’s diet. Here is our favorite list of kid-friendly recipes from A to Z that gives you a tasty array of meals, snacks and treats.

ABC

Feeding your family the daily five to nine servings of fruits and vegetables may seem a chore, but it can truly be as easy as A-B-C. Though your kids are more likely to reach for fruit (a healthier alternative to candy bars and sugary juice) than vegetables, but you can easily “sneak” veggies into their meals by letting your kids pick their favorite leafy green, crucifer or even type of mushroom at the market and then involve the whole family in turning the veggies into a kid-friendly meal. Including fruit in your savory meals is also a tasty way to get more fruit into your kids, too.

Awesome Asparagus Popover

Broccoli and Rice Casserole

Clementine Shrimp Stir-fry

DEF

Dairy is an essential component of a balanced diet, offering a delicious source of calcium, vitamin D, protein and other health-promoting nutrients. Milk, yogurt and cheese are also versatile in the kid-friendly kitchen and can be eaten at every meal of the day. If your family has a dairy allergy, keep reading, we’ve also got tips to keep your kitchen dairy-free.

Dairy-free cooking tips

Egg-cellent Quiche in Pepper Pots

Fun Fruit Dip

GHI

Like adults, kids often crave sweets. Whether they have a true affinity for candy, ice cream and baked treats, or simply want to copy what their friends eat, your kids can get in the kitchen and make their own sweets.

Gummi Candies

Healthy honey desserts

Ice cream at home

JKL

If your kids wrinkle their noses at eating common vegetables, like cauliflower or spinach, oddly named or strange looking veggies may pique their veggie intrigue. If cauliflower isn’t a hit, send them on a produce treasure hunt for Jerusalem artichokes. Lettuce may not be their favorite, but curly kale may keep their interest. If beans aren’t their favorite, try red or yellow lentils for a change.

Jerusalem Artichoke Salad

Kale Soup

Lentil and Swiss Chard Stew

MNO

Whole grains offer more taste, texture and nutrients compared to processed “white” grains. Full of fiber, B vitamins and more, whole grain baked goods, cereals, pastas and rice dishes are easy to transform into healthy, satisfying dishes, can conveniently be kept on hand, and give your family a near endless array of mouthwatering recipes to try.

Mini Blueberry Muffins

Noodle dishes for spring

Oatmeal Bars

PQR

Lean proteins are essential in your family’s diet, providing the building blocks for strong muscles and supporting bodily functions. And we aren’t talking about double-patty burgers or the questionable meat in hot dogs. Aim to feed your family both animal and plant sources of protein, choosing leaner cuts of meats and poultry, eggs, fish, beans, nuts and modest amounts of dairy for meals and snacks.

Pork Chops Stuffed with Mushrooms

Quick Quiche

Ricotta and Squash Ravioli

STU

Ethnic foods give your kids a taste of global cuisine and an opportunity to learn about cultures outside of the US. Make one night a week an ethnic cuisine night, letting your kids choose a country and which of that country’s signature recipes to make for dinner.

Spaghetti, Stuffed Peppers and Extra Sweet Strawberries

Taco night for the family

Noodle dishes from around the world

VWX

As you head to the end of the alphabet, make meal planning a game. Have your kids write down all the foods they can think of that start V-W-X. Their creative minds may just surprise you with dishes you can’t help but make.

Vanilla Poached Pears

Watermelon on the Grill

X-tremely good dark chocolate desserts

YZ

Colorful meals are more likely to keep your kids in the mood to eat. Design your dishes around bright-hued fruits and vegetables, rainbow colored pasta, red or black rice, a variety of beans, and rich-colored sweet or savory sauces. The more naturally colorful ingredients in your meals, the more vitamins, minerals and other nutrients your family will enjoy. Not every single dish needs to boast a rainbow of colors; you can also partner monochromatic recipes into tasty multi-colored meals.

Yellow fruits, vegetables, edible flowers and herbs

Ziti and Meatball Casserole

Michele Borboa, MS, health, home and living editor for www.SheKnows.com, is a health and wellness expert, personal chef, and freelance writer specializing in food, fitness and balanced living in Bozeman, Montana. You can reach her at michele.borboa@sheknows.com.

APPLEBEE'S DEADLY CHOCOLATE SIN
A decadent chocolate cake drizzled with raspberry coulis.

Cake
2 tablespoons butter
6 ounces semisweet chocolate
2 ounces bitter chocolate
1 cup unsalted butter, softened
1 teaspoon vanilla extract
4 eggs, room temperature
4 egg yolks, room temperature
1/2 cup brown sugar, firmly packed
6 tablespoons cornstarch

Raspberry Coulis
One 10-ounce package frozen raspberries in heavy syrup, thawed

Garnish
1 pint fresh raspberries
12 sprigs fresh mint
12 triangular cookies or chocolate pieces

Special Equipment
Twelve 4-ounce ovenproof ramekins

1. Do ahead: Make the raspberry coulis. Process the thawed berries
in a blender and strain through a fine mesh strainer to remove the
seeds. Refrigerate until needed.

2. Butter the bottom and sides of each ramekin and set them aside
on a baking sheet.

3. Make a double boiler and add the semisweet and bitter
chocolates, butter, and vanilla. Stir until melted. Keep the flame
low so the butter and chocolate melt slowly--if the pan is too hot,
the butter will separate into oil and the chocolate will taste
burnt.

4. In a large mixing bowl, combine the eggs, egg yolks, and sugar.
Beat at high speed until thickened and increased in volume, about 5
to 7 minutes. Reduce the speed to low and slowly incorporate the
cornstarch, one tablespoon at a time, then turn the mixer back up
to high and continue to beat until soft peaks form, about 5 minutes.

5. Preheat the oven to 275*F.

6. Gently fold the chocolate into the beaten eggs, using a rubber
spatula, until well blended. Spoon the mixture into each of the
prepared ramekins and bake for 10 minutes. Let cool when finished
baking. Cover and refrigerate until ready to serve.

7. To serve: Dip a dinner knife in hot water and run it around the
sides of each ramekin and invert it onto a serving dish--gently
remove the ramekin from the plate and spoon the raspberry coulis
around the cake. Garnish with the fresh raspberries and a mint
sprig, or cookies and chocolate pieces if you prefer.

Serves 12

For more secret recipes visit The Secret Recipe Forum:
http://www.recipesecrets.net/forums

Spring Vegetables

Spring fruits & vegetables

Michele Borboa, MS

Eating seasonally is an eco-friendly choice that will not only benefit your health and help the environment, you are also showing much-needed support for the local farmers who wake up every day to provide for the nation’s food supply. Another bonus, locally-sourced, in-season fruits and vegetables are at their peak of flavor and nutrition, giving you the most delicious opportunity to feature them in your family’s meals. Though there is a wide selection of fruits and vegetables available for your spring picking, here are 10 of our favorite spring ingredients and recipes that will further your quest to eat healthier, buy local and support the farmers in your community.

1. Baby greens

Baby greens, micro-greens, or spring greens are now available at farmers’ markets, co-ops and your grocer’s produce aisle (or, perhaps, even in your own backyard garden plot). Delicate in texture but rich in flavor, these nutritious little leafies are just waiting for you to craft an appetizing array of satisfying spring salads. Though a spring mix is lovely dressed simply with a light vinaigrette, baby greens are fabulous when tossed with fresh fruit, chunks of gourmet cheese and toasted nuts.

How to grow your own salad greens

2. Rhubarb

Boasting its stately red stalks of addictive tart flavor, the spring crop of rhubarb is ready for the classic rhubarb strawberry pie or jam and more inventive recipes, such as rhubarb muffins, chutney and drinks. Despite being an often overlooked culinary gem, rhubarb also provides a number of nutritional benefits. Low in sugar and calories (a mere 25 calories per cup), rhubarb is a rich source of vitamin K (a whopping 45 percent of the Daily Value), vitamin C, manganese, calcium and potassium. In addition, rhubarb has been shown to fight cancer, lower blood pressure, and help relieve indigestion.

ChefMom’s sweet and savory rhubarb recipes

3. Herbs

Herbs add an unparalleled freshness to every dish they grace. Best yet, herbs are leafy green powerhouses of nutrition, fighting everything from cancer and heart disease to promoting respiratory function and reducing inflammation. The tasty variety of fresh herbs give you near endless culinary potential, from salads and soups to drinks and desserts. Add tarragon to vinaigrettes and quinoa sides, stir thyme into your next blueberry pie, and substitute basil for a refreshingly unique mojito-inspired drink. Experiment with new herbs and even try your hand at growing your own.

Savory herbs in sweet desserts

4. Peas

Time to head to your farmers’ market for fresh peas, those gorgeous pods of natural sweetness, vitamin A, vitamin C, folate, iron, phosphorus, fiber and protein. Green peas are second only to lima beans as a fresh vegetable source of protein, making them ideal for vegan and vegetarian diets. Blanch fresh peas and add to green salads and rice dishes, add to pasta (along with prosciutto for an extra special treat), or puree into a warm or chilled pea soup. Since peas are most flavorful right after picking, eat right away or freeze for later in the season.

Perfect pea soup recipes

5. Asparagus

Asparagus is a much-anticipated harbinger of spring, sporting its deep green color and purple tips, giving home chefs and professional chefs a veggie to celebrate. These flavorful spears can be cooked until tender on the grill, roasted in the oven, chopped into risotto and spring salads, and tossed in pasta, grain salads and stir-fry. And no matter how you cook them, asparagus is considered one of the leading suppliers of folic acid, a vital nutrient for moms-to-be.

Celebrity chef Rachael Ray’s favorite asparagus recipes

6. Artichokes

Not only are artichokes fun to peel and eat (or fill with flavorful ingredients), they also deliver a bevy of essential health-promoting nutrients. A study from researchers at the United States Department of Agriculture (USDA) found that artichokes rank seventh in total antioxidant capacity per serving; that means these ornamental-looking vegetables rival other superfoods, such as broccoli and spinach, in fighting cancer and heart disease as well as boosting the immune system.

Springtime artichoke recipes

7. Zucchini

Peaking in late spring, this low-calorie fruit (yes, squash is botanically a fruit) can be peeled into strips for a stir-fry, grated into pasta, or diced and sauteed for any number of healthy side dishes. You can also shred this spring and summer favorite into a zucchini muffin, bread or an amazing bundt cake recipe.

Try this Chocolate Zucchini Bundt Cake!

8. Apricots

California produces over 95 percent of the nation’s apricots and boasts numerous fruit farms. If you live or are visiting in California, you can even find orchards to pick your own. Generally, apricots are in season from May to August. Chockfull of lycopene, vitamin A and other cancer-fighting phytochemicals, apricots can be included in both sweet and savory recipes or simply noshed as a healthy snack.

Awesome apricot recipes

9. Strawberries

Red, juicy, delicious strawberries are one of the healthiest fruits you can sink your teeth into. These much-loved berries are rich in antioxidants and other essential nutrients that can flavorfully help you reduce your risk of cancer, heart disease, inflammatory diseases, and birth defects as well as mouthwateringly manage your weight. Add them to your morning bowl of cereal, green or fruit salads, and luscious desserts (dark chocolate dipped strawberries anyone?) or simply pop them in your mouth as a low-calorie nibble.

Why you should be eating more strawberries

10. Watermelon

Sweet, juicy watermelon is a quintessential all-American fruit that is usually eaten plain in all its luscious glory or with a simple sprinkle of salt. This typically red-fleshed melon (yellow-fleshed watermelons are fun for a change) is ripe with cancer-fighting lycopene, very low in calories, and ultra-versatile in the kitchen. You can juice it, dice it, slice it, or use a melon baller for eye-catching orbs of yummy melon flavor. Add watermelon to fruit salads or salsa, puree into smoothies, slice and warm on the grill, or feature it in a frosty sweet dessert.

Refresh with this simple Watermelon Sherbet

Eco-friendly salmon

Healthiest seafood choices

Diana De Cicco

Seafood can be a tricky subject when it comes to being green and eating a sustainable diet since some types of fish are certainly more eco-friendly than others. Here is our list of the best and worst seafood choices and tips to make sure you are getting the most eco-friendly fish at the market.

Best and Worst Seafood to Eat

According to the Environmental Defense Fund (EDF) there are three levels of seafood: eco-best, eco-ok and eco-worst.

Eco-best seafood: When choosing seafood, opt for fish on the eco-best list; they are safe for the environment as well as your body. Eco-best fish are either healthy, wild fish caught in a sustainable manner that do not harm any other marine life or they are farm raised fish that control the spread of disease, chemical use and pollution. These fish are suited to eat at least once per week without any health risks.

Eco-ok seafood: Types of seafood that are considered eco-ok have mixed records on their sustainability and should be eaten only in moderation. It is more difficult to discern how eco-OK seafood is raised, caught or farmed, and these types of fish may contain higher levels of mercury or other environmental chemicals.

Eco-worst seafood: As the name implies, eco-worst seafood should be avoided as much as possible. These fish typically come from overfished populations or poorly managed farms. They also usually contain very high levels of mercury or other environmental chemicals that are bad for the environment and your body.

Eco-conscious seafood categories

To help you make more eco-friendly choices when buying fish, here is a sampling of fish on the three lists. For more detailed information, please visit www.edf.org.

Sampling of Eco-Best Seafood

European anchovies
United States baramundi
United States catfish
Farmed clams
Pacific halibut
United States Caribbean spiny lobster
United States mahimahi
Mussels
Farmed oysters
Alaskan and Canadian black cod
Wild Alaska salmon
Farmed bay scallops
United States tilapia
Farmed striped bass
United States albacore tuna

Sampling of Eco-Ok Seafood

Farmed caviar
Pacific cod
United States king crab
Pacific flounder
American/Maine lobster
United States and Canadian sea scallops
Black sea bass
United States farmed and wild shrimp
Yellowtail snapper
United States swordfish
Imported bigeye/yellowfin tuna

A Sampling of Eco-Worst Seafood

Chilean sea bass
Atlantic cod
Imported king crab
Atlantic flounder/sole
Grouper
Atlantic halibut
Imported mahimahi
Monkfish
Octopus
Farmed or Atlantic salmon
Maine sea urchin
Shark
Imported shrimp/prawns
Red snapper
Imported swordfish
Bluefin tuna

Know What You’re Eating

Unfortunately, there are no standardized rules for labeling seafood in a grocery store or restaurant, so reading up on what seafood is eco-friendly and healthy is a beneficial move for you as a consumer. Many grocery stores and restaurants label whether fish is farmed or wild, but not where it comes from. You should have a general knowledge of which seafood is farmed, caught wild and where it originates.

For your health and to make the more eco-friendly choices, start by asking the fishmongers (when purchasing) or chefs (when eating out) if they know where the fish in the counter or on the menu comes from. If they don’t know or don’t want to tell you, consider another choice. You should also learn when your favorite types of fish are in season and their general prices. If you see a fish that is far cheaper than it should be, it is likely it is a lower substitute.

With so much information to quite literally digest when it comes to eating healthy, sustainable seafood, download the Environmental Defense Fund’s Pocket Seafood Selector and keep it handy when you are meal planning and food shopping.

More on healthy fish choices and seafood safety

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Smoothies for everyone

http://www.smoothieweb.com

Frozen Blueberry Smoothie Recipe

Filed Under Blueberry Smoothies, Low Fat Smoothies · 2 Comments

I have been on a blueberry kick lately and what better way to get some blueberries in your diet than with a blueberry smoothie. Nothing complicated here, but the honey will really sweeten this smoothie. You may wish to taste before adding it in.

Ingredients

1/2 cup frozen blueberries (unthawed)
1/2 cup low-fat vanilla yogurt
1/2 cup 1% skim or 1% milk
2 tablespoons honey
2-3 ice cubes (optional)

Preparation
Combine all ingredients in a blender and blend until smooth or to desired consistency then serve in glasses.

Stress Reliever Strawberry Smoothie

Filed Under Healthy Smoothies, Strawberry Smoothies · 3 Comments

Strawberries are good source of vitamins and nutritional value. These are things that stress can deprive us of and drinking fruit smoothies containing strawberries can help replenish us and keep us healthy.

Ingredients

2 1/2 cups strawberries
1/2 cup strawberry nectar
1 pitted peach
1 cup low-fat plain yogurt or strawberry yogurt if you don’t have the nectar.
2 cups ice

Creamy Blackberry Smoothie

Filed Under Dessert Smoothies, Fruit Smoothies, Strawberry Smoothies · 5 Comments

Photo Credit: sreelus

Okay, I realize creamy and blackberry don’t usually go together but that is what smoothieweb.com is all about, mixing flavors and textures that don’t always come to mind. This blackberry smoothie is worth the risk. Let me know how you like it.

Ingredients:

2 scoops of vanilla ice cream (a good start, yes?)
1 1/2 cups of frozen blackberries
1/2 cup of strawberries
1 cup milk
1/2 tsp lime juice (for a tart kick)
dollop of whipped cream

Blend until you can’t wait and then add the whipped cream.

Strawberry Smoothie with a Sweet Twist

Filed Under Strawberry Smoothies · 3 Comments

Sometimes naming a smoothie can be difficult. I mean you can only come up with so many smoothies with “surprise” or “delight” in the name. But strawberry smoothies are especially difficult because there are so many variations. So this recipe has a little bit of everything (the twist) and ice cream + honey (the sweet). The inexact science of naming smoothie recipes.

Ingredients:

4 strawberries
1 banana
Half mango
Half pineapple
2 scoops Ice-cream
1 cup of Orange Juice
1 teaspoon of honey

Preparation:
Chop strawberries in half. Chop banana in 4 pieces. Chop mango and pineapple in 4 pieces (8 in total.) 2 scoops of ice-cream and put in blender. Pour orange juice in blender. Add the teaspoon of honey. Put all ingrediants in blender and blend until smooth. Pour in glass and enjoy!

Blueberry Heaven Smoothie Recipee

Filed Under Blueberry Smoothies · 7 Comments

Submitted by Laef Erikson (if that is his real name), but you cannot deny the delicious mix of ingredients in this smoothie. You can’t go wrong with blueberries and vanilla. Please write in if you try this smoothie recipe before I do.
Ingredients:

1 cup blueberries (fresh or frozen)
7 oz vanilla yogurt
1 tablespoon lemon juice
2 tablespoons orange juice
1/2 teaspoon vanilla extract
1/2 cup ice

Preparation:
To make this quick free smoothie recipe just simply place the blueberries into your blender, followed by the lemon juice, orange juice, vanilla extract, yogurt and finally the ice. Blend on full power for around 30 seconds. Serve at once. Perfect for a hot summer day. Serves one.

Bananalicious Smoothie

Filed Under Banana Smoothies · 1 Comment

Quit stressing and get your potassium. Potassium reduces stress and we all know what bananas are full of…potassium. This banana smoothie recipe will soothe your nerves and take your taste buds out for night on the town.

Ingredients:

1 banana
1 cup limeade
1 cup key lime yogurt
1/2 cup of banana yogurt
2 cups of ice

Blend and serve immediately, then mellow out.

Raspberry Strawberry Smoothie

Filed Under Low Fat Smoothies, Raspberry Smoothies, Strawberry Smoothies · 6 Comments

My first twitter smoothie recipe submission. Hopefully not my last. This is from @victormazur. I haven’t tried it, but can you go wrong with strawberries, raspberries and pineapple? I submit you cannot. As always, please let me know if you liked it. Thanks, Victor!

Ingredients:

1 cup of strawberries
1 cup of raspberries
1/2 cup of pineapple juice
1 cup of low-fat natural yogurt
5 ice cubes

You can use frozen berries in place of the ice cubes.

Strawberry Banana Supreme Smoothie

Filed Under Banana Smoothies, Strawberry Smoothies · 10 Comments

I have been asked to include more strawberry smoothies so here you go. It is worth trying to find strawberry nectar to make this smoothie hum. This is a very popular smoothie as it contains strawberry flavors and banana.

Ingredients

1 cup strawberry nectar or apple juice
1 cup milk
1 frozen banana
1 1/2 cups frozen strawberries
1 cup strawberry yogurt

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Most Awesome Breakfast Smoothie

Filed Under Apple Smoothies, Breakfast Smoothies, Crazy Smoothies, Protein Smoothie · 7 Comments

Make this smoothie every morning for breakfast. It’s rich in vitamins, antioxidants, fiber, omega-3 fats, monounsaturated fats, soy protein, and so much more!

Ingredients

1 banana
1/2 apple
1 kiwi, peeled
1/2 cup frozen mixed berries
1 cup orange juice
1/2 cup soy milk
1/2 cup nonfat plain yogurt
1/2 cup tofu
3 tablespoons unsalted natural peanut butter
2 tablespoons aloe vera juice
2 tablespoons flaxseed oil
1 teaspoon barley grass powder (optional)

Directions
1 In a blender, combine banana, apple, kiwi, mixed berries and orange juice. Blend until smooth. Add soy milk, yogurt, tofu, peanut butter, aloe vera juice, flaxseed oil, and barley grass powder. Blend again until well blended.
Pour into glasses and serve.

Fruit Jello Smoothie

Filed Under Cherry Smoothies, Crazy Smoothies, Fruit Smoothies · 1 Comment

Sunny D in a smoothie? Okay. Jell-o in a smoothie? Not to sure. I haven’t tried this, but it was submitted so I feel obligated to put it on the site. Please write a comment or send an email if you try this or some variation.

1/2 cup of Wyman’s Frozen Mixed Berries
1/4 cup of Sunny D
1 cup of Dole Mix Fruit in Black Cherry Gel (Fruit Jello Cup)
6 cubes of ice.

Blend all fruit and Sunny D together to its smooth, then put ice cubes in and blend till thick and ice is completely crushed. Pour into cup and enjoy!

Vanilla Yogurt Smoothie

Filed Under Fruit Smoothies, Yogurt Smoothies · Comment

A simple smoothie recipe that really tastes great. A large mix of fruit flavors that will dance on your palette and leave you wanting more.

Ingredients

1 Banana
1 1/2 cup Dannon Vanilla Yogurt (substitute with fat free)
3/4 cup frozen peaches
8 oz. whole frozen strawberries
1 tablespoon orange juice concentrate

Preparation
Place all ingredients in blender, add ice to fill blender and blend.

Banana Split Smoothie

Filed Under Banana Smoothies, Chocolate Smoothies, Dessert Smoothies, Pineapple Smoothies · 9 Comments

Too lazy to eat a banana split? How about drinking a banana split? Bananas are great smoothie ingredients so why not bring the split to the smoothie? You can add a scoop of vanilla ice cream if you wish, but it tastes great without it.

Ingredients:

2 bananas
8 oz. crushed pineapple, drained
1 1/4 cup of milk
1/2 cup of unsweetened strawberries (frozen or fresh)
2 tbs. honey
6 ice cubes
1 scoop of vanilla ice cream (optional)

Garnish

whipped topping
chocolate syrup
maraschino cherries

Preparation
Combine bananas, pineapple, milk, strawberries and honey in a blender. Blend until smooth, no lumps. Start adding ice slowly and blending until slushy. Pour into large glasses, preferably chilled then garnish with whipped topping, chocolate syrup, and maraschino cherries. The perfect banana split in a glass.

Clementine Pineapple Smoothie

Filed Under Fruit Smoothies, Orange Smoothies, Pineapple Smoothies, Yogurt Smoothies · Comment

My wife seems to buy a lot of clementine oranges during the winter so I thought I should add a smoothie with clementines. After all, if they are a great winter fruit we should take advantage of them during the cold months here in Virginia.

Ingredients:

16 clementines, segmented
1 cup cubed fresh pineapples
2 bananas, sliced
2 cups milk or plain yogurt
Ice cubes

Directions:

Supreme segment 16 clementines; set aside.
Combine fresh clementines, pineapples, bananas, milk or yogurt and ice cubes in a blender.
Blend until smooth.
Serve with fresh clementine slices.
Serves about 4

Sweet Veggie Smoothie

Filed Under Apple Smoothies, Healthy Smoothies, Vegetable Smoothies · Comment

Winter is here and the cold season comes along for the ride. Help your immune system with this veggie smoothie. Fruits and vegetables help you stay healthy and this smoothie has both. An apple a day…

Ingredients:

1 cup apple juice
1 cup of sliced apple (sweet tasting apples are better)
1/4 cup applesauce
1/2 cup sliced carrots
1/2 cup of cucumber (peeled and sliced)
2 cups of ice
a dash of nutmeg or cinnamon (optional)

Blend this vegetable

smoothie until smooth. Adding the nutmeg and cinnamon will give it great fragrance.

Orange Julius

Filed Under Orange Smoothies, Secret Smoothie Recipes · 16 Comments

Who knows if this is the real recipe for an Orange Julius, especially with egg whites, but you never know. If anyone gives this smoothie recipe a try let me know how it turns out.

Ingredients:

1 cup orange juice
1 cup water
2 egg whites
3/4 teaspoon vanilla extract
1/4 cup sugar
1 heaping cup ice

Combine all of the ingredients in a blender set on high speed for 15-30 seconds.

Makes 2 drinks.

Raspberry Peach Smoothie Recipe

Filed Under Peach Smoothies, Raspberry Smoothies, Smoothie Recipes · 1 Comment

Photo Credit: elana’s pantry

Another Flickr find and what a great combination of raspberry and peach.

Raspberry Peach Smoothie Ingredients:

2 cups water
2 cups cashews, soaked 4-8 hours, discard soaking water
1 cup raspberries (frozen)
1 cup peaches (frozen)
2 tablespoon agave nectar
1 tablespoon vanilla extract
4 ice cubes (if you want it colder)

Preparation:

Place cashews and water in a blender and process on high speed until creamy, about 1 minute
Add raspberries, peaches, agave and vanilla and blend until rich and smooth
Blend in ice cubes if desired
Serve in tall glasses

Serves 2

Strawberry, Kiwi & Banana Smoothie

Filed Under Smoothie Recipes, Strawberry Smoothies · 23 Comments

Originally uploaded by Sunshine Hanan

I chopped up some fresh strawberries, kiwis, and a banana. I added some strawberry yogurt and apple juice, and blended it all together. It was so delicious )

It was nice to take this photo using day light on Saturday morning… wish I could take more photos in daylight rather than at night after work.

Banana Peanut Butter Smoothie

Filed Under Banana Smoothies, Protein Smoothie · 4 Comments

This is a recipe that I use when its one of those hot days and im to lazy to make anything and I can’t think of anything cold to eat.

Ingredients:

4-5 apple bananas (2-2 1/2 regular banana)
4 spoonfuls of peanut butter (creamy preferred) (or 2 spoonfuls if you have a big spoon)
1 can of sprite
7-15 pieces of ice (depending on how thick you want your smoothie)

You mix together the bananas, peanut butter, and sprite first. then when that is fully blended together you add in the ice. I like my smoothies more on the liquidy side so I put in less ice so its still smooth but you also have that crunch.

Submitted by Borace Hennigs

Mint Julep

Refreshing spring drinks

Michele Borboa Thompson, MS

http://www.sheknows.com/articles/814070/bright-and-lively-spring-cocktails-1

As spring commences, so does your craving for lighter, fruity cocktails that leave you refreshed and satisfied. To help you celebrate the changing of the season, we've hand-picked a luscious array of bright and lively spring cocktails that you can enjoy on the patio in the middle of the afternoon or as part of your garden party cocktail offerings. Take a sip, sit back and enjoy the spirited taste of spring.

Today's focus is on Rice

Here's Today's TRICK:

Here's a TIP:

And your RECIPE:

Sweet nothings By Alyssa Rolnick, RD

Freeze! By Alyssa Rolnick, RD

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ABC

DEF

GHI

JKL

MNO

PQR

STU

VWX

YZ

1. Baby greens

2. Rhubarb

3. Herbs

4. Peas

5. Asparagus

6. Artichokes

7. Zucchini

8. Apricots

9. Strawberries

10. Watermelon

Best and Worst Seafood to Eat

Eco-conscious seafood categories

Sampling of Eco-Best Seafood

Sampling of Eco-Ok Seafood

A Sampling of Eco-Worst Seafood

Know What You’re Eating

More on healthy fish choices and seafood safety

Ginger Goddess

Sweet nothings
By Alyssa Rolnick, RD

Freeze!
By Alyssa Rolnick, RD