Mushrooms add something special to a meal and mushroom soup is a classic example. But mushrooms give us more than great taste. Did you know that mushrooms help contribute to our daily intake of potassium, selenium and riboflavin? Plus, mushrooms are low in fat and have only 20 calories per serving. Try "Light 'n Creamy Fresh Mushroom Soup" soon. This soup has only six grams of fat per serving, yet tastes rich and delicious. Prepare your favorite grilled sandwich while the soup simmers-and dinner is served. Time-saver tip: Cook up a double batch and freeze half for another dinner. Light 'N Creamy Fresh Mushroom Soup 1 tablespoon butter 1 cup diced carrots 1/2 cup thinly sliced green onions (scallions) 1 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon dried thyme or oregano leaves 1/4 teaspoon ground black pepper 11/2 pounds white mushrooms, sliced (about 9 cups) 1 can (141/2 ounces) ready-to-serve chicken or vegetable broth 1 cup white wine or water 11/2 cups lowfat milk In a large saucepan over medium-high heat, melt butter. Add carrots, onions, garlic, salt, thyme and pepper; cook, stirring often, until onions just begin to brown, about 5 minutes. Add mushrooms, broth, and wine; bring to a boil; cook for 1 minute. Using a slotted spoon, remove 1 cup of the vegetables; set aside. In a blender or food processor, place half of remaining soup from the saucepan; puree until smooth; remove to a bowl; repeat with remaining mixture; return entire pureed mixture to saucepan; stir in milk and reserved vegetables. Simmer just until heated through, about 5 minutes. If desired, garnish with thinly sliced green onion. YIELD: 4 portions (about 6 cups) Per portion: 153 cal; 6 g fat; 10 g protein; 17 g carbohydrate Mushroom soup tastes creamy-without the cream.

: Australians and New Zealanders maintain an ongoing "controversy" over who concocted the famous Pavlova. The Aussies lay claim to it but the Kiwis think very differently. Each claim it as one of their national dishes. Firstly, how do you pronounce the word Pavlova. Here we go: pav-LOH-vuh with the emphasis on the LOH part of the word. The word Pavlova is taken directly from the name of the famous ballerina, Anna Pavlova. There is no argument about that fact. Anna Pavlova visited Australia in 1926 and then came back again in 1929 visiting New Zealand as well on this second visit. She was billed as the greatest dancer of all time. As can be imagined, she was very light on her toes. Back at that time there was a very creative chef working in the kitchens of the Esplanade Hotel in Perth, Western Australia. To celebrate the visit of Anna Pavlova he created a meringue-style dessert which was very light and airy. His delightful dessert was considered to be lighter than air, just like Anna's performances were. Consequently his invention was called a Pavlova - that is the Australian version of how the Pavlova got it's name. Now the Kiwis debate the fact that an Australian invented the dessert. They say it was being made in New Zealand as far back as 1919, although it was not called a Pavlova. The chef in Perth included a small amount of vinegar in his recipe and it is the vinegar which gives the meringue its soft marshmallow centre. It seems the New Zealand version lacked vinegar in the recipe. The dispute continues but that is enough debate for me.... Let me tell you more about the Pavlova and then you can make one yourself. It certainly has the appearance of a very large meringue, measuring as much as 9" to12" in diameter. Pavlovas can stand anything up to 3" in height. They consist mainly of egg whites and sugar and they are cooked very slowly in the oven. When they have cooled they are topped with whipped cream and then very colourful fruits are arranged on the top of the cream. The whole creation is quite spectacular and most usually quite rich and sweet. There are several variations of the Pavlova recipe. I use this one: Ingredients 4 egg whites, 1 teaspoon vanilla, 1 teaspoon white vinegar (or lemon juice), 1 cup of caster sugar, 1 cup whipped cream, Fruit to decorate Method Line a baking tray with foil or baking paper. On the foil or paper draw a circle with a 22 cm (9") diameter. In a glass or china bowl beat egg whites, vanilla and vinegar (or lemon juice) until soft peaks form. Gradually beat in the sugar, one tablespoonful at a time. When sugar is fully dissolved into egg mixture pile it onto the baking tray, keeping the mixture within the circle. Smooth the top but leave a slight hollow in the central area. Bake at 120 degrees centigrade (250 degrees fahrenheit) for approximately 1 and 1/4 hours. When cooked, the Pavlova should be a very light beige colour. Turn off the oven. Leave Pavlova to cool in the oven. When cold, top with whipped cream and decorate with fruit. Colourful fruits are good to decorate Pavlovas, ideas being sliced banana, strawberries, kiwi fruit and passion fruit. Passion fruit is particularly nice, in my opinion, as its tartness complements the sweet Pavlova so well. If you are making the Pavlova in advance then store it in a cool dry place, not in the fridge and then decorate just before serving.

Losing weight doesn't have to be boring when you focus on bright, colourful meals. What does this mean? Simply by making sure your plate reflects a range of colours, you'll naturally create more balanced and healthful menus. Not everyone has the time or the patience to count calories, but assessing the colours on your plate is something anyone can do - and it only takes an instant! Why is colour important? Many fatty and caloric foods, such as dairy products and startchy carbs, are beige or brown. When there are too many of these drab colours on your plate, weight gain is almost certain. That's because these beige foods often are high in calories and can leave you feeling hungry later. A cup of beige or brown beans can be over 200 calories....but a cup of red or green vegetables is under a hundred! Add fresh greens, deep purple-reds and bright yellow-orange to a meal, and water the nutrient content go up, while calories go down! Plus, you'll get more enjoyment from eating when there's a variety of colours and flavors on your plate. Although these ideas may sound whimsical, they're grounded in scientific fact. Dr David Heber, renowned nutritional expert from University of California, Los Angeles established the role of colour in his book, "What Color is Your Diet?" So, next time you visit the refrigerator, think colorfully. And remember to mix, not match! To get you started on the color plate, here is a deliciously interesting salad: Avocado, Walnut & Crispy Bacon. Preparation: 15 minutes Cooking: 8 minutes Serves: 4 Ingredients: 7oz/200 g rindless bacon, chopped Ѕ cup walnut haves, roughly chopped 1/3 cup extra virgin olive oil ј cup fresh lime juice sale and ground black pepper 6oz/150g baby spinach, trimmed and washed 3 ripe Roma (egg) tomatoes, diced 1 large ripe avocado, halved, peeled, seed removed and sliced 1 small red onion, very thinly sliced Directions: 1. Heat a non-tick frying pay over medium high heat. Add bacon and cook, stirring occasionally, for 3-4 minutes or until crisp. Remove bacon and set aside to cool. 2. Add walnuts to pan and cook over medium-high heat for 2-3 minutes or until lightly toasted. Remove with a slotted spoon to a plate and set aside. 3. Add oil and lime juice to pan. Season with salt and pepper to taste and stir to combine. 4bine spinach, tomatoes, avocado, onion, bacon and walnuts in a large serving bowl. Pour warm lime dressing over salad and toss gently to combine. Serve immediately.

Losing weight doesn't have to be boring when you focus on bright, colourful meals. What does this mean? Simply by making sure your plate reflects a range of colours, you'll naturally create more balanced and healthful menus. Not everyone has the time or the patience to count calories, but assessing the colours on your plate is something anyone can do - and it only takes an instant! Why is colour important? Many fatty and caloric foods, such as dairy products and startchy carbs, are beige or brown. When there are too many of these drab colours on your plate, weight gain is almost certain. That's because these beige foods often are high in calories and can leave you feeling hungry later. A cup of beige or brown beans can be over 200 calories....but a cup of red or green vegetables is under a hundred! Add fresh greens, deep purple-reds and bright yellow-orange to a meal, and water the nutrient content go up, while calories go down! Plus, you'll get more enjoyment from eating when there's a variety of colours and flavors on your plate. Ingredients: 3/4 cup plain yogurt 1 tablespoon lime juice 1 tablespoon honey 1 teaspoon curry powder 1/8 teaspoon salt 1/8 teaspoon pepper 2 cups cooked chicken, cut into small pieces 1 cup peeled and cubed mango Directions: Combine first 6 ingredients in a large bowl and stir well. Add chicken and mango and toss gently to coat. Arrange dark green lettuce leaves around a serving bowl and spoon mixture into bowl. For extra crunch, serve with a side dish of red and green bell pepper, romaine lettuce, chopped celery and cucumber. Makes 4 Servings Nutritional Analysis Per Serving of Curried Chicken: Calories: 218 Total fat: 3 grams Saturated fat: 1 gram Cholesterol: 73 mg Sodium: 170 mg Carbohydrate: 17 grams Protein: 30 grams Dietary fiber: 1 gram

Lean protein is your diet is essential to weight loss and weight maintenance. Cod is an excellent source of lean protein as it is lower in fat than red meats. Losing weight isn't about hunger, misery and crash dieting! By learning to make, delicious, easy-to-prepare, nutritious food your body needs and will enjoy – losing weight becomes exciting and energizing. Instead of high calorie, fatty sources - use spices to provide flavorsome, exciting meals your whole family will enjoy. "Pan Seared Cod With Balsamic Thyme" is another recipe in a range of hunger-fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat. Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Experiment with spices to find exciting alternatives, try new recipes and build your repertoire of quick home cooked meals to replace take outs, frozen dinners and snacks. Your body will love you and your family will be delighted. Ingredients: 500g fresh cod fillet (or boneless, skinless chicken breasts) 2 teaspoon olive oil 2 tablespoons balsamic vinegar 2 tablespoon fresh thyme salt and pepper to taste Directions: Sprinkle fish with salt and freshly ground pepper on both sides. Heat a large skillet for which you have a cover over medium-high heat. When hot, add the olive oil. When the oil is hot, place the fish in the pan, lower the heat to medium and cook for five minutes or until the underside is brown and a curst begins to form. Carefully turn the fish over, turn the heat down to medium-low and cover the skillet. Cook for about 5 minutes more. Fish is done when it flakes with a fork. Remove fish from skillet and place on a plate. Bring the heat back up to medium-high, add the balsamic vinegar and cook quickly, scraping the pan with a spatula. Turn off the heat, put the fish back in the skillet and turn over to coat both sides with the reduced vinegar. Sprinkle with fresh thyme leaves and serve immediately. * Note: fish should cook for about 10 minutes for each inch of thickness. If you use chicken breast instead, it will need a total of about 15 minutes cooking time. Nutritional Analysis Per Serving: Calories: 228 Protein: 40 grams Fat: 6 grams Carbohydrates: 1 grams

: Lean protein is your diet is essential to weight loss and weight maintenance. Tuna fish is an excellent source of lean protein as it is lower in fat than red meats. Losing weight isn't about hunger, misery and crash dieting! By learning to make, delicious, easy-to-prepare, nutritious food your body needs and will enjoy – losing weight becomes exciting and energizing. Instead of high calorie, fatty sources - use spices to provide flavorsome, exciting meals your whole family will enjoy. "Tuna Patties With Lemon Dill Sauce" is another recipe in a range of hunger-fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat. Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Experiment with spices to find exciting alternatives, try new recipes and build your repertoire of quick home cooked meals to replace take outs, frozen dinners and snacks. Your body will love you and your family will be delighted. These tuna fish patties are delicious hot or cold. They are great for the lunchbox - just hold back the sauce. Ingredients 1 (12 ounce) (350g) can white tuna packed in water, drained and finely flaked 3/4 cup seasoned bread crumbs 1/4 cup minced green onion 1 egg 1/2 cup skim milk 1/2 teaspoon grated lemon peel Lemon Dill Sauce 1/4 cup nonfat chicken broth 1 tablespoon lemon juice 1/4 teaspoon dried dill Directions 1. In large bowl, combine tuna, breadcrumbs, green onion, egg, milk, and lemon peel. 2. With lightly floured hands, form mixture into patties. 3. Spray a large nonstick skillet with cooking spray and heat over medium heat. 4. Cook patties, until golden brown on both sides, about 3 minutes per side. Sauce Combine all ingredients in a small saucepan and heat over medium heat until warm. Add a small amount of flour and mix with a whisk to thicken sauce. Spoon sauce over tuna patties and serve. Makes 4-6 Servings Approximate Nutrients per serving Calories: 190 Total fat: 1 Saturated fat: 0 grams Cholesterol: 72 mg Sodium: 34 mg Carbohydrate: 18 grams Protein: 29 grams Dietary fiber: less than 1 gram

In our house muffins hold a grand place of honor – in the hands of the toddlers. These ‘travel friendly’ little cakes are, in my opinion, the perfect food; especially for little kids. Muffins are just the right size for little hands and little mouths as well. During the warm months, I can give a kid a muffin from the back door and they run gleefully across the yard with snack in hand. Healthy, hearty and delicious, muffins are a meal in one. Muffins, generally speaking, come in two types – American and English. My favorite muffins to bake and serve are bread-like textured American muffins. The bumpy muffin tops are great on their own, but bake a fruit-filled muffin recipe, and you’ve created a masterpiece. One word of caution on baking muffins: do not over mix or you’ll have a tough muffin with holes in the middle. Stir about 10 strokes and your muffins will be fine. Not that a hungry little kid is going to notice however! If you’re concerned with feeding your family healthy muffins, and who isn’t of course, there are some wonderful choices in recipes. Low fat versions are good for diet conscious parents as well. Here are a couple of healthy and delicious muffin recipes for you to try. Applesauce Oat Muffins 1-1/2 cups oats 1-1/4 cs flour 3/4 tsp cinnamon 1 tsp baking powder 3/4 tsp baking soda 1 c applesauce 1 egg 1/2 c milk 5 tbsp oil 1/2 c brown sugar Preheat oven to 400 degreesbine oats, flour, cinnamon, baking powder and baking soda. Add applesauce, milk, brown sugar, egg, oil. Mix just until moist, about 10 strokes, do not over mix. Put in muffin cups about 2/3 full. Bake 20 minutes or until passes toothpick test. Raisin and Pumpkin Muffins 1-1/2 cups flour 1/2 cup Splenda 2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1/2 cup milk 1/2 cup can pumpkin 1 tsp vanilla 5 tbsp melted butter 1 egg beaten 1/2 cup raisins Preheat oven to 400. Mix dry ingredients together. Add milk, pumpkin, vanilla, butter and egg, stirring gently 2 times. Add raisins, and stir just until moistened. Batter will be lumpy. Fill muffin cups 2/3 full, and bake 18-20 minutes or until passes toothpick test. Mix up a quick batch of muffins, and watch the crowd come sniffing around to see what’s baking! Muffins are best eaten right after they’ve cooled, but also freeze well and can be heated in the microwave, making them great for family meal planning. Give a kid a muffin today and watch him smile!

For a hurry-up evening meal, it's hard to find a food that's faster to fix than eggs. Making dinner in a flash is especially easy when you put a skillet scramble on the menu. To make one, simply cook up your family's favorite flavoring foods, then pour on eggs and scramble. In Stir-Fry Shrimp Scramble, green onions, garlic and ginger add Asian flair to egg-enrobed shrimp dotted with pea pods and water chestnuts. Interesting contrasts are the highlight of the dish's appeal. The texture contrasts of the crunchy pea pods and water chestnuts and softer scrambled eggs and shrimp are enhanced by the contrasting colors and flavors of the ingredients, too. Making this special dish more economical, the eggs stretch the protein of the more expensive shrimp. Along with their high-quality protein, nutrient-dense eggs also provide an assortment of other essential nutrients, all for a relatively low calorie count. Stir-frying itself is a cooking method that requires little fat. For this scramble, you need only one tablespoon of oil to cook enough food for a family. The end result is a dish supplying needed nutrients without a lot of calories. In addition to good nutrition and speedy preparation, clean-up is quick, too, because stir-frying requires only one pan. Stir-Fry Shrimp Scramble 4 to 6 servings 1 tablespoon cooking oil 2 cloves garlic, minced 1/2 teaspoon ground ginger 1 package (8 oz.) frozen pea pods, thawed 4 ounces medium to large fresh or frozen raw shrimp 1 can (8 oz.) sliced water chestnuts, drained 1/4 cup chopped green onions with tops 6 eggs 1/2 teaspoon salt, optional Green onion fan, optional In 10-inch omelet pan or skillet over medium-high heat, cook garlic and ginger in hot oil until garlic is lightly browned, about 1 to 2 minutes. Add pea pods, shrimp, water chestnuts and onions. Cook, stirring occasionally, until shrimp turns pink, about 5 to 6 minutes. Beat together eggs and salt, if desired, until blended. Pour over vegetables and shrimp. With pancake turner, gently lift and turn mixture until eggs are thickened and no visible liquid egg remains. Garnish with onion fan, if desired. Nutrition information per serving of 1/6 recipe using corn oil and fresh shrimp without optional salt and onion garnish: 145 calories, 8 gm total fat, 241 mg cholesterol, 96 mg sodium, 186 mg potassium, 7 gm carbohydrate, 12 gm protein and 10% or more of the RDI for vitamins B12 and C, riboflavin, iron, phosphorus.

With the fast-paced schedules most families face these days, mealtime is one of the most important times for bringing families together. Just as important as making quality time to eat with your kids, however, is making sure they are eating quality food that is good for them. Topping the list of easy and popular meals to enjoy with your kids is-you guessed it-hot dogs. In fact, a recent poll showed that hot dogs remain kids' number-one food choice while enjoying outdoor activities. However, even the biggest hot dog lovers aren't always sure exactly what it is that they're eating. The kosher symbol-represented as a triangle with a "K" inside it on packaging, such as on Hebrew National Franks-eliminates that doubt. The kosher seal is proof that there are no mystery meats or surprise ingredients. In fact, recent studies show that more than nine out of 10 Americans consider trusted seals such as kosher, organic and whole grain when shopping for good food for their family. The rising appeal of organic foods in particular is the result of moms seeking out the highest-quality ingredients for their families, and many are choosing kosher foods for similar reasons. Kosher foods provide an assurance of quality and purity of ingredients similar to what you'll find in your favorite organic foods. For thousands of years, food prepared under kosher supervision has been a guarantee of the purity and cleanliness of that food. When it comes to ingredients and hot dogs, the word "beef" in particular can mean lots of things, including meat from sources you might not immediately think of. What you can expect from choosing kosher franks such as Hebrew National is 100 percent kosher beef, made from only the finest cuts of beef, without artificial flavors, colors, fillers and by-products. The kosher symbol certifies both high-quality ingredients and clean preparation processes that meet strict kosher standards. And Hebrew National's century of experience producing only kosher foods means it's a name you can trust, especially when you're looking to feed quality, great-tasting food to your kids. Glazed Frank Kabobs Grilling spray 1/2 cup chili sauce 3 tablespoons brown sugar 2 tablespoons Hebrew National® Deli Mustard 1 package (16 ounces) Hebrew National Dinner Beef Franks, cut into 16 (11/2-inch) pieces 1 small red onion, cut into 1/2-inch wedges 1 medium red bell pepper, cut into 1-inch pieces 1 medium green bell pepper, cut into 1-inch pieces 2 medium ears fresh corn, shucked, cut into 1-inch-thick slices Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heatbine chili sauce, brown sugar and mustard in small bowl until blended. Set aside. Thread franks and vegetables alternately on 4 metal or heavy wooden skewers. Place kabobs on grill. Brush with half of the sauce; grill 5 minutes. Turn kabobs; brush with remaining sauce. Grill 5 minutes or until vegetables are tender and franks are hot.

The hottest diets, from Atkins to South Beach to Weight Watchers, sing the praises of shrimp. It's a great source of protein and is low in calories. Plus, premium-quality Wild American shrimp - harvested in their own natural environment from the South Atlantic and Gulf of Mexico - is perfect for health-conscious consumers who want to know exactly where their food comes from. "Wild American shrimp is low in fat and a source of polyunsaturated fats and heart-healthy omega-3 fatty acids, which fight cholesterol and may reduce the risk of heart disease," said nutritionist Carol Guber, an expert on food, nutrition and healthy lifestyles. "If you're trying to lose weight by eating more healthful protein, Wild American shrimp is a delicious option." Wild American shrimp has its own certification mark, assuring that it has been caught in the wild and meets certain quality standards. Guber recommends that consumers ask for Wild American shrimp where they shop and dine. "Consumers have a choice, but many fail to realize that most shrimp sold in the U. S. is not caught in the Gulf of Mexico or South Atlantic, but rather imported from overseas and farm-raised," she said. When buying shrimp, look for shiny shells and meat that feels firm against the shell. It should have a fresh, salty scent and should not smell of ammonia or have a fishy odor. For healthful dishes, add little or no butter, oil or shortening. The following recipe is perfect for light meals. WILD AMERICAN SHRIMP CEVICHE WITH WATERMELON AND SPICY PICO (Makes 4 to 6 servings) 2 cups fresh lime juice 1 1/2 cups (16-20 count) Wild American shrimp, cleaned and deveined, sliced into 1/2-inch-thick pieces 1 cup Roma tomatoes, seeded and diced small 1 serrano pepper, minced 1/4 cup red onion, diced small 1/4 cup cilantro, cleaned, stemmed and chopped Kosher salt, freshly ground black pepper, to taste 1 1/2 cups watermelon, diced into 1/2-inch pieces Baked tortilla chips Lime wedges for garnish Stir 1 1/2 cups fresh lime juice into shrimp and place in refrigerator for 24 to 36 hours until shrimp is no longer opaque. Drain, rinse and set aside. For the pico sauce, combine 2 tablespoons lime juice, Roma tomatoes, serrano pepper, red onion, cilantro, kosher salt and black pepper. Combine shrimp, watermelon, pico sauce and 2 tablespoons lime juice. Garnish with lime wedges and serve with chips.

: For this recipe, I use either muscovy duck, a brazilian breed which is known for its incredible flavor and lean profile, or wild-hunted duck. Other breeds, such as moulard or pekin, will do fine, but be aware that the principal difference among these types of duck is the fat cap underneath the skin. With any breed of duck, to cook it properly, you want to render the fat from under the skin of the breast at a cooking temperature and time that will allow the skin to brown perfectly, once all the excess fat is rendered away. For all breeds, lightly score the duck breast, skin side, so that the skin is pierced (freeing the fat to render away), without going into the flesh of the breast. To do this, you will need a sharp knife. Score the breast at 45 deg. angles, so you end up with a diamond pattern on the skin side of the breast. To prep the duck for cooking, score it and season it with salt and pepper on both sides. Allow the duck to rest for 30 minutes. When you are ready to serve, do not add butter or oil to your pan - just set the duck, skin side down, in the pan and cook over low to moderate heat. As the fat renders away, pour it off. You want to adjust your heat, and your time in cooking the skin side, so that most of the fat is rendered about the time your skin is browned nicely. For 6 6 hen breasts, or 3 drake breasts (of moulard or muscovy), each portion being app. 8 ounces, uncooked. Corn Crepes Corn Crepes 4 cups corn kernels (about 4 ears) salt white pepper 1 Ѕ cups flour 4 eggs 1 Ѕ cups milk 3 tbsp melted butter nutmeg (couple of pinches) 4 tbsp minced chives Olive Oil Heat oil in pan over medium heat. Add corn, salt and pepper and cover, cooking about 3-4 minutes and tossing through a couple of times. Process in food processor and cool. Once cool, add flour, eggs, milk, butter and nutmeg. Blend until smooth. Fold in minced chives. Refrigerate at least 3 hours. Prepare crepes with olive oil in non-stick per s. o.p. Cool and set aside. At service, take 3 crepes and reheat gently. Fold into triangles. Sage-Sour Cherry Sauce 2 cups pinot noir or good burgundy 1/3 c shallot, minced 1 cup sliced, dried tart cherries 2 cups duck demi-glace, 4 cups (thin) duck stock, or 2 cups demi-glace (more than gourmet will work o. k.) 1 tsp minced sage pinch of minced thyme 1/3 tsp balsamic vinegar salt pepper Simmer wine with shallots, cherries and duck sauce until reduced back to 2 cups. At service, bring 2 ounces of sauce (with cherries) to simmer and toss in sage, thyme and balsamic vinegar together and heat through. Season with salt and pepper and serve. At Service Pre-heat oven to 375F. Fleur de Sel (top layer, harvested sea salt, if you have it) Sear duck as above. Once skin is browned and fat is rendered, "kiss" flesh side approximately 1 minute and place in oven. Remove from oven when duck breast still has a good deal of easy "spring" to the touch - you do not want to go beyond medium (I prefer medium rare). Remove the duck from the cooking/roasting pan and cover loosely with foil, shiny side out. Meanwhile, reheat crepes in a pan with a touch of olive oil, fold in triangles, and place in overlapping mound at center of plate. You also want to saute some coarsely chopped rainbow chard, which adds some caramelized sugar, bitterness, and color to the plate (use organic if possible - it will contain more natural sugars). Thinly slice duck and arrange on either side of crepes; drizzle with warmed sauce (including cherries), and place a few crystals of fleur de sel over the meat (if you have it).

Even if you've never baked before, the rewards of home baking are within your reach. Many recipes for baked goods aren't at all difficult. Plum-Good Coffee Cake is a prime example. The coffee cake is a good way to add more fruit servings to your diet for breakfast, brunch or a late-night snack and, best of all, it's easy to make. For success, start by gathering all the ingredients and equipment. Let the butter sit at room temperature until it's soft. This makes it easier to beat the butter with the sugar so they take in air and form a fluffy, creamy mixture. Adding cold eggs to the creamed butter and sugar could harden the butter again and make the batter curdle. To prevent this, take the eggs out of the refrigerator 20 to 30 minutes before you use them or put them in a bowl of warm water while you're assembling the other ingredients. Low speed on the mixer helps keep the flour mixture from flying in the air. Because overbeating the flour could toughen your cake, beat just until the batter is smooth. Use a rubber scraper or spoon to add half of the fruit by hand. Be gentle to avoid crushing the plums. In about half an hour from the time you pop the pan into the oven, you'll have a cake you can proudly serve to family and friends. Nobody has to know how simple it was to bake! Plum-Good Coffee Cake 1 (9-inch) cake or 8 servings 1/2 cup (1 stick) butter, softened 2/3 cup sugar 4 eggs 1 teaspoon vanilla 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon pumpkin pie spice 1 1/2 cups diced fresh plums (about 8 oz.) Confectioners' sugar, optional In small mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir together flour, baking powder and spice. Add flour mixture to egg mixture. Beat at low speed until smooth. Fold in 3/4 cup of the plums. Pour into lightly greased 9-inch round cake pan or quiche pan. Top with remaining plums. Bake in preheated 375 F oven until lightly browned and top springs back when lightly touched with finger, about 30 to 35 minutes. Cool on wire rack. Dust with confectioners' sugar, if desired. Cut into wedges. Serve warm or cool. Nutrition information per serving of 1/8 recipe without sugar dusting: 283 calories, 15 g total fat, 137 mg cholesterol, 210 mg sodium, 101 mg potassium, 33 g carbohydrate, 5 g protein and 10% or more of the RDI for vitamin A, riboflavin

A grand prize of $100,000 will be awarded to America's top chicken cook at the 47th National Chicken Cooking Contest, to be held May 4, 2007, in Birmingham, Ala. Fifty-one contestants, one from each state and the District of Columbia, will be selected to compete. Chicken is the only required ingredient for recipe entries, and it can be prepared whole, in parts or in any combination of parts. Pre-cooked, pre-marinated and ground chicken products are also eligible. Recipe preparation and other ingredients are left up to the imagination and creativity of the entrants. All recipes must be original, make four to eight servings and take less than three hours to prepare and cook twice. Grilling recipes are not allowed. Contestants may submit an unlimited number of recipes. Each should be on a separate piece of paper and should include the contestant's name, full address and telephone number. The judges, a national panel of food experts and journalists, will choose the winning recipes based on taste, appearance, simplicity and overall appeal. The second-place finisher will be awarded $10,000; third place will win $5,000; fourth place will win $2,000; and fifth place will get $1,000. Every state finalist will win an expense-paid trip to Birmingham for the cook-off. The contest is sponsored by the National Chicken Council and the U. S. Poultry & Egg Association. Members of the Alabama Poultry Federation will serve as local hosts. The grand prize at the 46th National Chicken Cooking Contest, held in Charlotte, N. C., in May 2005, went to Indiana contestant Camilla Saulsbury for her Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri.

A dare. A local curiosity. A southern specialty. These are enticements you heeded in your intro to Louisiana oysters. However, the mystique of oysters may actually scare some home cooks away. The Louisiana Seafood Board brings you a handy guide to selecting and preparing oysters, so you can serve this delicacy fearlessly. What Do Oysters Look Like? Oyster meats are cream to light brown with ruffled edges and a silky texture. Avoid fluffy white oysters as they're filled with water. Oysters should not be floating, but packed closely-with no more than 10 percent liquid. Oysters are available in pints or quarts. The containers should be clean. Check for government - required information: best-if-used-by date, interstate shellfish permit #, weight, nutrition facts, and country of origin. How Do Oysters Smell? Oysters have a clean ocean smell. Never buy oysters with an odor. How Much Is One Serving? Louisiana oysters are available year-round and vary in size from season to season. Skinny oysters come as many as 30 to the pint. Medium or fat oysters come 16 to 18 per pint. Either way, a pint is approximately three servings. What Do Oysters Taste Like? American oysters, Eastern oysters, Gulf of Mexico oysters, or Louisiana oysters-they are actually all the same animal. In fact, there is only one oyster that is native to the Gulf and Atlantic coasts. However, like fine wines, oysters have subtle nuances in flavor-depending on where they're cultivated. In a blind taste test by an independent researcher, consumers chose Louisiana oysters over others sold in the U. S. 85 percent of the time. Try this longtime Louisiana oyster favorite. Traditional Louisiana Oyster Stew 4 servings 11/2 pints medium Louisiana oysters 1/2 cup shallots, diced 1 pint milk 2 Tbsp. butter Salt & pepper to taste Over a high heat, sautй shallots in butter. Stir in milk. Bring to boiling point, then lower heat. Ease in oysters. Simmer until oyster edges furl (3-5 minutes). Add salt & pepper. Serve with crackers.

We all love spicy chicken; except if you are allergic or you just can't love spicy food. Being a chicken lover myself, I have collected 3 hot n' spicy recipes for you to try out in your chicken today or anytime you would like to treat yourself for a deelicious meal; they make good family specials as well! Although they have similar names, they are very different. Perhaps their origins differ. Hot N' Spicy Chicken Recipe #1. Spicy Chicken Wings - 1 lg. can Parmesan cheese - 2 tbsp. oregano - 4 tbsp. parsley - 1 tsp. salt - 1 tsp. pepper - 1 stick margarine - 4-5 lbs. chicken wings Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm. #2. Hot Chicken Wings Chicken wings 1/2 stick margarine 1 bottle Durkee hot sauce 2 tbsp. honey 10 shakes Tabasco 2 tsp. cayenne pepper (optional) Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve. #3. Hot-N-Spicy Chicken Wings 5 lbs. bag chicken wings (drumettes) 12 fl. oz. Louisiana Pre Crystal Hot Sauce 1-2 sticks butter Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.