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    Rediscovering grilled pizza

     

    America’s favorite food has long been the pizza cooked in a traditional oven but is that about to change? While most Americans have probably never indulged in a grilled pizza, the origins of pizza are making a big comeback. There is no denying that we love our traditional backyard barbeque but rarely, if ever has the barbeque included grilling a pizza. Despite the seemingly odd combination of grill and pizza, the grill is the ideal tool for cooking pizza and in fact is deep in the origin of pizza making. The high, dry heat is ideal for a nice crisp crust and the flavor provided from your grill will on a whole new world of backyard grilling. Before the word pizza was ever used, Greeks and Romans used wood-fired brick ovens to prepare the original version of pizza – flatbread. In ancient times each diner was given a piece of flat bread along with a piece of meat on the bread. This food was eaten with the fingers with an occasional knife to cut the meat. Little did they know that this would eventually spark the creation one of the America’s favorite foods. Grilled Pizza Techniques: Ingredients: 1 teaspoon dried yeast 1 tablespoon soy oil 1 teaspoon sugar Ѕ cup warm water (110°F) 1 Ѕ cup bread flour 1 tablespoon soy flour 1 teaspoon salt Instructions: Combine yeast, sugar and Ѕ cup very warm water in bowl, let sit for five minutesbine flour and salt in bowl. Mix yeast mixture with bowl containing dry ingredients. Add a little extra flour if dough is sticky. Knead for a good 10 minutes. Put into a greased bowl and let rise for 60 minutes until it doubles in size. Turn out onto a floured surface then knead lightly until smooth. Roll out into a ј" thick, 12" diameter circle. The thinner the dough is rolled, the better. Before placing your crust on the grill, be sure that your grill is both clean and well oiled. This will help prevent the dough from sticking to the grill. You will need something large enough to transport your dough to the grill. A pizza spatula is highly recommended for this task. Brush an even coat of extra virgin olive oil on the side that will be facing down first. The oil will introduce flavor and help to keep the dough from sticking to the grill as well as giving the crust a nice crisp finish. Before placing your pizza on the grill, you may want to remove the top rack of your grill to make it easier to flip your pizza. Cook the first side from 1-3 minutes before flipping depending on the heat of your grill. During this time you will need to brush olive oil on the side that is facing up. While cooking the first side, peak under the edge of the crust to monitor its finish. Cook until you are satisfied with the finish and then flip your crust over. After flipping, immediately apply any topping that you would like. It’s highly recommended that you keep the topping very light, as they will not have a chance to cook on the grill without burning the crust. You may consider precooking certain ingredients such as meats and thick vegetables. Be sure to lower the lid as soon as possible to trap the heat in and finish cooking the toppings. Cook the pizza for an additional 2-3 minutes or until you are satisfied with the crust’s finish. You are now ready to experience one great pizza with deep tradition. Cut your pizza into triangle shaped slices or try cutting them into 1” wide strips. This shape is great for a party snacks!

         
    Refrigerated treats can make for a cool event

     

    It's always a great time to get "Back to Cool" and enjoy a picnic with family and friends. The refrigerated dairy aisle of your local grocery store can be a great source for tasty, convenient selections for your outdoor gatherings, such as cheeses, breads, jello, dips, puddings, yogurts, juices and much more. Try ideas like these for a very tasty picnic: • Make an easy, scrumptious potato salad with convenient refrigerated potato selections. • Create and bake delicious snacks with refrigerated bread dough and shredded cheese. • Stock up on a variety of yogurt flavors and pack fresh fruit for dipping. • Try the many dips and sour cream selections and bring plenty of fresh vegetables to the picnic. • Remember the individually packed cheese slices to top grilled hamburgers or to enjoy as simple snacks. • Don't forget the whipped toppings to make any dessert special. While you are planning your menu, also plan for a safe picnic. Food spoilage and cross-contamination are real concerns when eating food outdoors in warm weather. Be sure to follow these tips from the National Frozen & Refrigerated Foods Association (NFRA) to ensure your picnic is a healthy one: • Bring water for preparation and cleaning, or pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands, surfaces and utensils. • It's important to keep hot food hot and cold food cold during the picnic. • Carry cold perishable foods in an insulated cooler packed with ice or frozen gel packs. Make sure raw meat and poultry are wrapped securely to prevent juices from cross-contaminating. • If bringing hot take-out food such as fried chicken, eat it within two hours of purchase or plan ahead and chill the food in the fridge before packing in an insulated cooler. • Don't stock the cooler until immediately before leaving from home. Keep the cooler in the coolest part of the car when traveling.

         
    Regional cuisine down home southern cooking

     

    I grew up in New England, the home of ‘plain cooking’, where corn on the cob is served as is with a slab of butter and a sprinkle of salt and pepper. We boil salted meats with vegetables and call it – well, a boiled dinner. Our clam chowder is white, our baked beans have bacon and molasses in them, and no one in the world has ever invented a food that was improved by the addition of curry. By the time I was eighteen, I could boil a lobster, steam clams and grill a pork chop to perfection. Then I moved to Virginia, picked up a roommate from North Carolina – and discovered a whole new world of down home country cooking goodness. To an All-American Italian girl from Boston, the menus in restaurants were in a foreign language. Chicken-fried steak, grits, corn pone pudding, strawberry rhubarb pie – sweet potato pie?? In my mind, chicken and steak were two different meats, grits is what’s on sandpaper, corn is a vegetable – and what in the world is sweet potato doing in a crust? But I became a fervent convert to Southern cooking the first time my roommate made up a pan of the sweetest, tastiest, most perfectly melt-in-your-mouth delicious Southern baking powder biscuits and topped them with sausage gravy. From that day on, I was Sue’s disciple, standing at her elbow as she diced scallions to make up a mess of pinto beans, stirred the milk into a pan of drippings for milk gravy and rolled thin steak strips in chicken batter to make chicken-fried steak. Down home southern cooking is no different than New England plain cooking – at least at its most basic level. Like any other regional style of cooking, it makes use of the ingredients that are plentiful and cheap. In New England we gussy up our dried beans with brown sugar and molasses, and serve them with thick, sweet heavy brown bread dotted with raisins – perfect fare for cold winter nights. In North Carolina, they simmer for hours with salt pork and onions and served with scallions for scooping and a side of flaky biscuits cut out of dough with a juice glass. Salty, spicy and flaky-good all at once, it’s a down home meal that makes my mouth water just to remember. Some dishes just don’t translate, though. There is no New England substitute for a Southern barbecue sandwich – shredded pork simmered with spices for hours and ladled over buns in a ‘sandwich’ that really requires a fork. The ubiquitous ‘sloppy joe’ just doesn’t cut it. It lacks the spicy-sweet tang and buttery texture of real slow-simmered pork barbecue. Nor is there anything that compares with chicken fried steak – a dish that can’t be described in words without selling it short. If you’ve had it, you KNOW how good it is. If you haven’t, the idea of dredging and dipping strips of beef and frying it like chicken just doesn’t do it justice. My New England Italian roots show wherever I go. Lasagna will always be a favorite meal, and New England boiled dinners still make my mouth water. But I know, deep in my soul, that when I go to Heaven, the diners will serve flaky Southern biscuits with sausage gravy and chicken fried steak. Some temptations even the angels can’t resist.

         
    Russian thanksgiving dinner mystery ingredients

     

    Living for a year in Siberia was bound to results in a few laughs. There was no funnier time than my effort to celebrate Thanksgiving. The Set Up As an American male, my idea of cooking was dropping by the local Chinese restaurant on my way home from work. We are talking about a person who considers cooking rice a culinary challenge of the highest order. This lack of skill came to the forefront while spending a year teaching at a university in the Siberian city of Chita. Thanksgiving Experiencing the Russian culture was one of my primary reasons for moving to Siberia. Experiencing the American culture was apparently one of the prime reasons the University hired me. These conflicting view points resulted in every Russian and American holiday being celebrated, even if it wouldn’t have been otherwise. As the end of November approached, I started getting questions about Thanksgiving. My Russian peers and students were particularly interested in the concept of Thanksgiving dinner. In turn, I started asking seemingly innocent food related questions and was pleased to learn most of the necessary food items were not available in the local market. This included turkeys, cranberries and so on. Then I made my mistake. Since the ingredients weren’t available, I began to mouth off about the injustice of missing Thanksgiving dinner. Oh, how I could cook a turkey. To bad everyone would miss out on it. The moral trifecta of justice, fate and karma rose up to put me in my place. The uncle of someone’s brother was flying in from Moscow. If I created a list, he would buy everything and bring it on the flight. I was in deep, deep trouble. Reverting to the times of my youthful indiscretions, I immediately did what anyone in my situation would. I emailed my mother for help. The first response was, “Very funny. You’re going to cook?” After explaining the situation, I received a very long list of instructions written at a third grade level. “This is a knife” and so on… Well, the magic day came and everything went shockingly well. The turkey tasted like turkey. The stuffing tasted like stuffing. Heck, the cranberries even came out red. Then it was time for the gravy. In Siberia, you do not buy ingredients in pre-packaged bags. Instead, you buy everything in a clear plastic bag with no label. In theory, you should arrange everything at home so you know what it is when it comes time to cook. Thus did the flour adventures again. Cooking instructions were read. Turkey juices went into the pan. Instructions were read. Flour went into the pan. Instructions were read. Constant stirring was undertaken. Instructions were read. Water was added. Feeling cocky, I then did a tasting sample and nearly choked. The gravy was incredibly salty and exceedingly chunky. I added more water, but there was no change. For the next 20 minutes, I kept adding water and stirring. The gravy just kept getting chunkier, tasted horrible and actually began to smoke! After awhile, one of my female students came into the kitchen to find out what was going on. She blanched as she tasted the gravy. We went through the instructions and I made a passing reference to my suspicion the flour might be bad. She took one look at the flour and started laughing. Hysterically. She was laughing so hard she couldn’t tell me the reason in English and my Russian was pretty bad. She recovered after a few minutes and gave me the English translation. I had grabbed the stuff used to paste over holes in the wall, not the flour. Put another way, I was making turkey drywall. No wonder it was so chunky! After the crowd left, I repaired a door knob hole in my bathroom. Thanksgiving lasted for months!

         
    Save money the crock pot way

     

    Saving money – is something we would all like to do. Whether you are struggling to manage day to day or earning a six figure salary, saving is something we all think about. There is one thing we can all save on. The one thing we all do, every day, several times a day. We all … Eat. And food these days can be so expensive. It is quite easy to go to the grocers and spend your entire weeks pay just on food. Meat especially can put a hole in anyone’s budget. After a long day at work, the last thing you want is to spend the rest of the day in the kitchen preparing dinner. So the quick option is often just to fry or grill up some steak. But this is expensive. And frying those cheaper cuts of meat – ugh! You have heard the old saying ‘tough as old boots’. They end up so tough, that even if you do manage to eat them; you will be lucky not to chip a tooth or dislocate a jaw; both of which cost even more. How about if you could save money on your food bill and save hours in the kitchen at the same time? Well the solution for you is . . . the Crock Pot. It allows you to turn those cheap meat cuts into not only edible, but absolutely delicious meals. And, does it all, while you are at work. This is not some new gimmicky thing you see in info-commercials on late night television. This is a real kitchen appliance that has been around since the early 1970’s. It uses low heat and a slow cooking method which tenderizes the meat. Just put the vegetables and meat in the pot in the morning on the way to work and come home to the delightful aroma of dinner ready in the evening. Save money - the cheapest meat cuts are the best ones to use, they are full of flavor and appreciate the long cooking time. Happy Crock Cooking Lisa – “The Crock Cook”

         
    Saving money on kitchenware how to buy pre owned cookware and not get ripped off in the process

     

    In the 21st century, the typical family finds itself living on a pretty tight and restricted budget. People simply do not have a great deal of money to spend -- even when it comes to making the purchase of cookware, kitchenware, and appliances for the home kitchen. Perhaps you are the head of a family that works very hard to make ends meet. In that regard, you likely have found yourself searching for ways in which you can save money on the basic necessities that you need for your home -- including such items as cookware and kitchenware. One way in which you can end up saving some money on cookware and kitchenware is through the purchase of pre-owned products and merchandise. With this in mind, there are some tips and pointers that you need to keep in mind to make certain that you do not get ripped off or burned on your purchase of pre-owned cookware and kitchenware. In this day and age, a great resource for pre-owned merchandise is the Internet and World Wide Web. This holds true even if you are looking for cookware and kitchenware items that have been pre-owned. One type of website venue that you will want to visit in your online search for pre-owned cookware or kitchenware is a reputable auction site. Keep in mind that reference has been made to reputable Internet auction site. Unfortunately, in the 21st century, there are some disreputable operators on the Net that have set up less than reliable auction sites. Therefore, if you are considering the purchase of pre-owned cookware and kitchenware from an auction site on the Net, make very certain that you access only an auction site that has established a reputation for fair dealing, reliability and honesty. In addition to the Internet, garage sales can be a perfect source for pre-owned cookware and kitchenware. You do need to keep in mind that many women and men and pretty intense about their garage sale shopping. Therefore, if you are interested in making the purchase of pre-owned cookware or kitchenware from garage sales, you need to plan on hitting to road in search of garage sales early in the morning. In most instances, the best merchandise available at garages sales ends up being sold very early on during the course of the day.

         
    Savor the flavor

     

    My fondest memories of the seasons involve food. What could be better than a thick slice of a vine-ripe tomato, sprinkled with fresh basil and drizzled with olive oil? Or a crunchy apple fresh from the orchard? Eating is so enjoyable when we get in touch with the flavor of food. Here's an easy way to savor the flavor-taste every bite. Each type of food has its own unique flavor. For example, foods made with whole grain such as Whole Grain Total® cereal have a nut-like, rich taste not found in refined grains. "You can ease your taste buds into the flavor of whole grain by gradually trying new foods. Set a goal of trying one new food made with whole grain a week. Then start substituting foods on a daily basis-instead of your regular choice, experiment with a whole-grain food choice. Soon whole-grain foods will be a regular part of your diet," suggests Joanne Slavin, Ph. D., a professor at the University of Minnesota and expert on whole grain. Keep in mind that foods should please all the senses. "Taste, appearance and texture affect a food's appeal, as well as its nutrition," says Dr. Robert Henkin, M. D., founder of the Taste and Smell Clinic in Washington, D. C. "For example, a bowl of cereal made with whole grain, along with skim milk and fruit, makes a visually attractive, crunchy, and flavorful meal." Sense of taste and smell naturally diminishes in many older adults. Others may lose the sense of taste as a result of medications, long-term illness or viruses. When foods become harder to taste, herbs, spices and condiments can be added to bring out their flavor. Supermarkets and gourmet stores also sell concentrated flavors, in the form of jellies and sauces, as well as flavor enhancers such as regular and low-sodium bouillon cubes and broth. Flavor can also be enhanced by including fruits and vegetables in mixed dishes. Dr. Henkin notes that in addition to being naturally low in salt and fat, they are an important and flavorful aspect of healthy eating. Ask Mindy Q: Food doesn't have much flavor to me anymore, but I keep eating it. I'm afraid I'm going to gain weight. What should I do? A: First, add flavor with fresh herbs and condiments such as lemon juice. Resist the temptation to add extra salt and sugar. Then, make your food more appealing with colorful fruits and vegetables. Remember to eat slowly and to stop eating when you feel full. Mindy Hermann Note to Editors: This is Series V-14 of 26.

         
    Secret to cooking vegetables

     

    Vegetables are essential to the human diet. We get a great deal of our daily vitamin content from vegetables. We need to make sure that how we cook them does not drain vitamin contents and benefits of consumption. Cooking vegetables can be tricky. Over cooking can make vegetables bland and soggy. My belief is that vegetables should not be boiled. Boling not only rob us of vitamin content, it is the main culprit in turning vegetables to a lifeless, tasteless form. If we cannot boil, how do we proceed? First option, steaming vegetables is always a good choice. This will leave vegetables full of life. They will be crisp and colorful. It will also not deplete the vegetables of their vitamin content. By rule of thumb, vegetables will only need a few minutes in the steam. For those who do not have official vegetable steamers, an easy steamer can be fashioned out a of pot, a metal colander, and a pot lid. Place a small amount of water in the bottom of a given pot. Fit the metal colander into the pot. Start to boil the water. You will begin the see the steam rise. Place your vegetables into the metal colander and place the pot lid over the metal colander and pot. This collection of kitchen items will allow you to steam vegetables as good as any fancy store bought steamer. Another good option is to cook your vegetables in a wok. The secret to the wok is that it cooks quickly at a very high temperature. Vegetables retain their flavors, textures, and colors with small amount of nutrient loss. My favorite wok recipe for vegetables is to cook broccoli, carrots, bok choy, and snow peas in a very light garlic sauce. The vegetables remain crisp and the garlic adds just the right amount of flavoring. This combination can be served with any cut of meat. I hope you will see that secret to cooking vegetables is not to over cook. Vegetables need to remain crisp, full of color. As you learn different tricks to bringing your vegetables to life, these will become the most requested dishes on your dinner table.

         
    Serve eggs anytime

     

    The popularity of breakfast foods is a good reason to keep dependable starters, such as eggs, bread and other staples, on hand. But why reserve them only for morning meals? Planning breakfast for dinner is a good way to serve up simple, satisfying evening meals without spending a lot of time in the kitchen. A strata is one easy-to-prepare dish that can go from breakfast to dinner with ease. The word strata means layers and the layers of Tomato Strata Florentine are simply cubed bread, torn spinach and seasoned chopped tomatoes. An egg-milk custard poured over the top binds the bright-colored layers together and causes the bread to puff up during baking. For single diners or families whose members eat at separate times, bake the ingredients in individual custard cups which you can refrigerate and reheat in the microwave. For a family meal, use a baking pan. Either way, you can make the strata the night before you want to serve it. Simply leave a note for the first one home to pop it into the oven. This budget-wise combination is nutrient dense. Along with cheese and milk, the eggs provide about 1/3 of your daily protein needs, while the bread and tomato supply carbohydrates. Together, the ingredients add up to an impressive array of needed vitamins and minerals, at less than 200 calories and only 8 grams of fat per serving. Other breakfast dishes make good dinners, too. Quick-cooking scrambled eggs are easy to dress up with pasta or rice and onions, peppers, mushrooms or other flavoring foods. Poached eggs combine well with breads, veggies and cheeses. Tomato Strata Florentine 4 servings Cooking spray 2 cups torn fresh spinach (about 4 oz.) 2 slices whole wheat bread, cubed (about 1 1/2 cups) 1 cup chopped fresh tomato (about 1 medium) 1 teaspoon Italian seasoning, crushed 4 eggs 1 cup skim or low-fat (1%) milk 1/4 cup (1 oz.) shredded low-moisture, part-skim mozzarella cheese For individual cups: Evenly coat 4 (10-ounce) custard cups with spray. Place 1/2 cup of the spinach in each cup. Sprinkle each with about 1/3 cup of the bread cubes. In medium bowl, stir together tomato and seasoning until tomato is evenly coated with seasoning. Spoon 1/4 cup tomato mixture over bread cubes in each cup. In medium bowl, beat together eggs and milk. Slowly pour scant 1/2 cup egg mixture over tomato mixture in each cup. Sprinkle each with 1 tablespoon of the cheese. Bake in preheated 350 degree F oven until custards are puffed and begin to pull away from sides of cups and knife inserted near centers comes out clean, about 30 minutes. For baking pan: Layer entire amounts of all ingredients as above in sprayed 8 x 8 x 2-inch baking pan. Bake as above. Nutritional information for 1 serving of 1/4 recipe using skim milk: 175 calories, 8 gm total fat, 218 mg cholesterol, 238 mg sodium, 469 mg potassium, 14 gm total carbohydrate, 13 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, calcium, iron, phosphorus, zinc

         
    Simple scratch cooking for healthier families. homemade meals and desserts can be easier to make than you think and good for your family

     

    There's a quick and easy way to help your kids become happier and healthier-try planning and preparing a meal together. Cooking as a family activity is fun and can be surprisingly quick. In fact, preparing a satisfying meal or dessert from scratch can take less time than dining out. The time it takes to decide where to eat, get everyone ready, drive there and be seated, order and finally eat, takes much longer than you think. The time could be better spent with your loved ones with everyone helping to get the food on the table. Another benefit of scratch cooking is that it allows you to better control the types of ingredients you consume. As people look for ways to avoid trans fats and food allergens, reduce sugar and salt consumption, and increase whole grains, fruits and vegetables in their diets, making dishes from scratch has been "rediscovered." And the delicious results will please the entire family, especially when you prepare it together. Start with the proper planning and make sure to stock your pantry and freezer with fresh ingredients for simple and healthful dishes. For example, before baking muffins, breads or cookies, make sure you have checked your baking powerhouses-baking soda and baking powder, as well as spices, cornstarch and flour. Replace any that are a year old. If in doubt, start new and date each item to make sure you'll be reminded next year. Here's an easy whole grain oatmeal cookie to try: Spicy Oatmeal Cookies 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup brown sugar 2 eggs 1 teaspoon vanilla 11/2 cups all-purpose flour 11/2 teaspoons Clabber Girl or Rumford baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 11/2 cups quick-cooking (not instant) oats 8 oz. raisins 11/2 teaspoons cinnamon 1/2 teaspoon allspice Preheat oven to 375° F. In large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down sides. Beat in vanilla. In medium bowl, combine flour, baking powder, baking soda and salt. Add to butter mixture and stir until blended. Stir in oats, raisins, cinnamon and allspice. Drop by rounded tablespoonsful (about 1/4 cup) onto greased baking sheets. Bake until firm to a light touch, about 15 minutes. Cool on wire rack. Makes about 3 dozen cookies.

         
    Slow cooking using a crockpot

     

    Many of your favorite recipes can be successfully adapted to the crockpot or slow cooker if you follow a few simple rules. You'll find a basic time/temperature guide for converting recipes, some do's and don'ts for specific ingredients and a few tips for making your slow cooker dishes more flavorful. Liquids Generally, liquids may be decreased in slow cooking - a general rule of thumb is about half the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually enough. Pasta and Rice When recipes call for cooked pasta to be added, cook it until just slightly tender before adding to the pot. Add 1/4 extra liquid per 1/4 cup uncooked rice, and use long grain converted rice for the best results. For long-cooking recipes, add cooked rice shortly before serving. Beans It is usually best to soak beans overnight before cooking them in the crockpot. Before adding sugar or acidic ingredients, the beans should be softened first, either in the slow cooker or on the stove top. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before beginning. Herbs and Spices Ground herbs and spices tend to dissipate over long cooking times, so it's best to add them near the end of cooking. Whole herbs release flavors over time, so are a good choice for crockpot cooking. You should taste and adjust seasonings, if necessary, before serving. Milk/Cheese Milk, sour cream, and cream break down over long periods of cooking, and should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for extended times. "Healthy," or reduced fat cream soups can be used in any recipe as a substitute. Cheeses don't generally hold up over extended periods of cooking, so should be added near the end of cooking, or use processed cheeses and spreads. Soups Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup. For milk based soups, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk, or cream as called for. Vegetables Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1" thick, and placed in the bottom of the pot, since they take longer to cook Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to guides on cuisines, culinary styles, recipes and more , do please browse for more information at our websites. infozabout cookery. infozabout

         
    Smarter food choices 101 tips for busy women

     

    Summer is often synonymous with beaches, ballparks and barbecues, all offering tempting snacks and treats. To many women who are watching their weight, the back-to-school season is an ideal time to enroll in their own "Making Smarter Food Choices 101" class and refocus on a balanced diet and healthy lifestyle. To help these busy women make wiser food choices, Weight Watchers has partnered with food manufacturer Dawn Food Products Inc. to create a line of sweet baked goods that make the grade in convenience, portability and taste. Available nationwide in carrot, lemon and chocolate snack cakes and blueberry and double chocolate muffins, Weight Watchers sweet baked goods satisfy hunger and are lower in calories and fat than traditional sweets. "We all want flexibility in our lives, be it in our daily routine or in our food choices," said Schryse Williams, vice president of consumer brands for Dawn Food Products. "It's all about balance and offering consumers the opportunity to make sensible choices." Most foods can fit into a balanced diet - in moderation. Some tips for making smarter food choices include: * Go whole grain. Consume three or more 1-ounce servings of whole-grain products per day, along with three servings of enriched grains. * Eat calcium-rich foods. Consume two cups per day of fat-free or low-fat milk or milk products. * Find balance between physical activity and food you eat. Make sure you aren't taking in more calories than you're using or burning. * Limit intake of saturated and trans fats. Trans fats have been linked to increased risk of heart disease. Look for low or no trans fats on the label. * Get active. Engaging in regular physical activity and reducing sedentary activities can promote good health, psychological well-being and a healthy body weight. * Size does matter. Buying treats in small, individual packages for portion control helps to maintain a healthy lifestyle.

         
    Southern cooking brings soul to food

     

    Southern Cooking Brings Soul to Food I was born and raised in the heart of the Deep South. From as far back as I can remember I remember long summer afternoons spent drinking iced tea and shelling peas and butterbeans on my grandmother's porch. I have moved on from my roots and have made my way into other regions of the world. One thing, however, that has remained constant in my life is my deep and abiding love for southern cooking and cuisine. I was probably well into my teen years before I realized that tea could be served any other way than loaded with sugar and over ice. It was about that same time that I realized some folks would eat vegetables that hadn't been soaked in batter, dredged in cornmeal, and deep fat fried. Southern cooking is not for the faint of heart though it can cause many hearts to grow faint. One thing that can be said is that you'll never find anything else like it on earth. People in the south learned to make do with little in many instances. Some of the poorest people in America live in the southern part of the country. Of course, you will find that many of these people despite their poverty are also among the most generous. The same can be said of food. It's the one thing that seems to be in ample supply in most southern homes and very few will turn you away with an empty stomach. Perhaps it's the seasonings that are often used when cooking southern food. From the crab boil and gumbo file of Cajun Cuisine to the secret ingredient that almost every southern kitchen contains for their fried chicken recipes (and no one on earth can fry chicken like a born and bred southern grandma). Perhaps it's the Sunday church dinners where everyone shares a little of what they have with others or the love that goes into preparing these meals that are shared with friends and family. Whatever the case may be, if you ever have the occasion to experience real southern cooking, do not pass it up. You might shave a day off your life, but a good southern fried chicken leg is really living and well worth the sacrifice if you ask me. Of course it would be remiss to mention southern cooking without bringing up some of the more delicious desserts that seem to be perfection for the south. I mentioned banana pudding above but there are so many more. Pralines are a perfect for those living down around New Orleans as is bread pudding. A little to the east there are grandma's who have taken their lemon icebox pie recipes to the grave with them so coveted were these delicious deserts and the same holds true for pecan pies as well. We should never forget the flavorful Mississippi Mud cake though, and so many other wonderfully delicious treats that southern cooking has introduced to the world at large. Favorite vegetables in the heart of the south as I mentioned above included peas and butterbeans, snap beans, corn, summer squash (after all, it's summer all year in the south), and okra (fried or boiled in many southern kitchens). Not all vegetables were deep fried though few were off limits. I remember eating my share of fried okra, fried squash, and yes, fried green tomatoes. Life was good back when calories weren't counted and no one really worried about clogging arteries. While I wouldn't make these a daily dish in any household, I certainly would recommend trying them out if you ever find the opportunity. Another great thing about southern cooking is the wonderful fried seafood that seems to abound. From fried fish (almost any variety works well when it's southern fried) to fried oysters, seafood just seems to taste so much better in the south. If you are hoping to learn some of the southern cooking and cuisine you will most likely need to order your spices and have them shipped unless your grocery store has a rather extensive 'exotic' foods selection. You can sometimes find great southern seasonings on the International food aisles in grocery stores as well. If you want to really treat your family to an outstanding meal, you should really try southern cooking for the night. 722

         
    Springtime in toronto time to plan your outdoor event catering

     

    Spring has finally arrived in Toronto and, suddenly, it is time to start planning your outdoor events. Maybe you host an annual barbecue, or have a one-time celebration planned, like a wedding or family reunion, but, with a precious few months in which to hold an outdoor event in Toronto, the sooner you start planning the better. As a host, you want everything to be just right, not only to make the event enjoyable, but memorable too. There’s a lot to consider; location, date, entertainment, etc.. However, as any party planner will tell you, there’s nothing more important than the food and refreshments for the success of a party, outdoors or indoors. Think of it this way; if you planned an outdoor event with great entertainment, all the right people and you got the nicest weather, it might still be considered a failure if the food and refreshments were not right. On the other hand, a plain barbecue, with great food and refreshments, will probably be a success and fondly remembered by your guests. With so much riding on what food and which drinks are served, it’s no wonder more hosts are turning to outdoor event catering to make sure their party is a success. Having your event catered add a special touch to your party and make it a memorable success. The right outdoor event catering company will do more than make sure you have a delicious menu and refreshing drinks. They will help you plan your party, provide serving staff and make sure you have everything you need, from cutlery to tents, so all you have to do is enjoy the time with your guests. The problem is, how do you know which outdoor event catering company in Toronto is the right one for your party? Ida’s Kitchen has successfully catered outdoor parties and barbecues all over Toronto and the GTA.

         
    Stocking a commercial kitchen finding high quality cookware online

     

    If you are the owner, operator or manager of a restaurant or other type of establishment at which food is sold, you will regularly find yourself in the market for different products to stock your commercial kitchen. Chances are that you find yourself very frequently searching for cookware products for your commercial kitchen. There are a number of different avenues available to you through which you can shop for cookware items and products for your commercial kitchen. One avenue that you might want to pursue when it comes to looking for cookware items for your commercial kitchen is the Internet and world wide web. In this day and age there are now a number of different websites that cater specifically to people who are involved in the running of a commercial kitchen. Oftentimes these websites can assist the owner, operator or manager of a restaurant to obtain what might otherwise be hard to find. In addition to being able to locate hard to find cookware products, some of these specialty websites also are able to provide those involved in the running of a commercial kitchen with advice and suggestions about what types of products will be helpful to the running of a successful commercial kitchen. Many of these sites have people on their staffs that can provide direct suggestions on what types of products, what types of cookware items, that you should purchase and obtain for your own commercial food operation. In addition, some of these sites also sponsor and maintain open forums through which fellow commercial kitchen -- restaurant -- owners, operators and managers can come together to swap ideas and share opinions about what works best in a commercial kitchen operation. If you are running a commercial kitchen, you will also want to stop by one or another of the overstock sites that are in operation on the Net. At times, even commercial kitchen owners, operators and managers can find products -- including cookware -- that can be very useful in a restaurant or similar setting. Finally, when looking for cookware online for a commercial kitchen, be sure to stop by one or another of the auction sites that are in operation on the Net today. Through these sites, the owner, operator or manager of a commercial kitchen generally can find a solid deal on a wide array of different types of cookware products that are invaluable in the proper and successful operation of a commercial kitchen in this day and age.

         
     
         
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