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    What is organic fish

     

    Is there such a thing as organic fish? Surely all fish comes from the sea and eats whatever fish eat? How can we control that? As far as I know, fish caught in the wild cannot be marketed as organic in the UK. However, several supermarkets and many independent organic retailers now stock organic trout and salmon produced in fish farms. Several types of farmed mussels and shellfish are also likely to become more widely available in the future. In organic fish farming, many of the pesticides, dyes and antibiotics widely used in conventional fish farming are not permitted and so these fish products are generally accepted to be credible organic products by both the soil association and consumers. However, from an animal welfare point of view, there is some controversy about allowing farmed fish to be labelled as organic. Organic principles demand that livestock (which includes fish) should be able to express its ‘natural’ behaviour pattern and be kept as close to natural stocking densities as possible. How can this be when they are kept in cages in either inland or in fish farms out at sea? The true cost of fish farming Fish farming seems like a practical solution to the problem of overfishing. Fish farming, however, is the cause of many problems. In the UK, its salmon thats most closely associated with farming - and its shortcomings. Public demand for cheaper food means that farmed salmon are often kept, for financial reasons, very densely stocked, with huge numbers of fish crammed into very little space. In this state, the fish can more easily become diseased, and these diseases can spread to wild fish. Huge amounts of antibiotics are required to keep the fish moderately healthy. Also a confidential study for the UKs top organic body highlighted gaps between its principles and the standards it accepted, BBC Newsnight reported. Is organic fish sustainable? Other problems are escapes, when farmed fish interbreed with wild fish and potentially weaken wild stocks, as well as pollution to the water and seabed around fish farms. Farmed salmon, which are carnivorous, eat three times their body weight in fish feed, which is made from other fish - not the best use of resources from an environmental point of view.

         
    What is organic foods organic food definition

     

    While most of us have heard about organic foods we may not have that much of an idea about what this term means. So where can you get this information without getting bogged down by the technical jargon. There are a number of different places like dictionaries, encyclopedias, television shows and even the internet. The main item to remember when you are looking for organic food definition is in many cases the standard answer. The first thing to understand about organic food definition only covers the tip of the iceberg as the saying goes. Well the basics of organic food is quite simply food that is grown without any sort of man made substances being poured over it, around it and even inserted under it. The condition for the growing of the organic matter has to be composed of 100% natural environment. Now that we have covered the organic food definition is short we should take a closer look at this subject. For any food to be classified as being an organic food it needs to be free from all genetically modified internal cell structures. The plant must be like the ones that you see growing in the wild – but ones that we can eat without getting poisoned – and their inner cell structure should not have been tampered with. Next the land that you are choosing to plant these 100% organic plants should be absolutely free from all traces of chemicals. To allow the land time to recover from the abuse of these harmful products like chemicals and pesticides you should uproot any chemically treated plants. Then you will need to leave the land alone for about 2 to 4 years. This time period will allow the land to recover from the various chemicals which were heaped on it. Once you are sure that the land is ready for planting begin by fertilizing the land with organic fertilizers. These fertilizers will help prepare the land for plants. The first phase of organic food definition includes the preparation of the land where the food is to be grown. Now you can plant your organic plant into the soil. Using only techniques which are healthy for your garden or land you should make sure that friendly bugs and plants are used to protect your garden’s harvest from plant hungry insects. The entire combination package of chemical free land, organically produced plants and environmentally safe pesticides – read spiders and ladybugs here – along with protective, sweet smelling (to us that is) plants is what is ultimately meant by the organic food definition.

         
    What is so special about gourmet pizza

     

    Pizza has been around for thousands of years. When did out of the ordinary and delicious gourmet pizza make its debut? What would the forefathers of pizza think of this culinary masterpiece? Everyone knows that a standard pizza comes with pepperoni, cheese, ground beef, peppers, onions, anchovies and sausage. Today gourmet pizza is created with any kind of topping. They are topped with anything from broccoli to chocolate. There are gourmet pizzas for breakfast that can be topped with scrambled eggs, bacon and cheese. And, there are vegetarian gourmet pizzas that are topped with a medley of vegetables. The gourmet pizza is relatively new and was created for the privileged. It has grown in popularity in nearly every household in the United States. Pizza parlors are popping up all across the country. A Sunday afternoon of football will be a definite hit with the gang if a gourmet pizza with all the toppings is served. A sure pleaser for chocolate lovers is a dessert pizza topped with marshmallows and chocolate. Gourmet pizza was conceived with the belief that less is better. Only by using the finest quality ingredients and one or two toppings, can a pizza acquire the status of a gourmet pizza. Only the freshest and highest quality meats and freshest mozzarella can be used. The difference in a standard pizza and a gourmet pizza will be proven with each bite. An ordinary consumer, with a little imagination, can create a gourmet pizza at home. A variety of pre-baked pizza shells are available in all types of food stores. With some imagination and experimentation, a home chef can make a mouth-watering work of art. Most food stores carry a line of pizza shells, cheeses and gourmet sauces. Cheeses other than Mozzarella can be used. Gourmet pizza shops continue to grow, offering a variety of pizzas from different cultures. Every culture brings an innovative way to make the gourmet pizza. These tasty delights will bring dining pleasure for years to come.

         
    What is so special about mongolian barbecue

     

    A Mongolian barbecue usually comprises raw seafood, thinly sliced meats, selected vegetables and enjoyed with rice. Mongolian barbecue is normally prepared on a flat metal surface. To make the best Mongolian barbecue slice meat across the grain in 2-3 inch strips. Arrange meat and vegetable separately on platters. Prepare the sauce. Simmer soy sauce and garlic for few minutes in a saucepan. Strain and cool it. Add wine, sugar, ginger root, 2 cups of scallions or leeks, 2 cups of Chinese parsley. Refresh the sauce with some more scallions or leeks and parsley. Assemble the barbecue and place the cooking appliance in the center table. Heat and grease the cooking surface. Scrape off the charred food bits and re-oil the cooking surface and resume cooking. Guests can put vegetables and meat on plates and place small portions on the cooking surface and spoon some of the sauce over the grilling food. Flip the food after one minute on the grill with chopsticks. Cook to the guest's desired doneness. The favorite Mongolian Barbecues Roasted lamb is the traditional Mongolian delicacy prepared in the honor of special guests. The local food of Mongolia is a blend of Mongolian and Chinese tastes. There is the influence of Muslim food and wide use of lamb in their dishes. Inner Mongolia raises a lot of cattle and their diet has a lot of dairy products. Roasted lamb and cooked mutton are the signature dishes of Mongolian cuisine at celebrations like weddings and birthdays. It is customary for Mongolians to cut off a piece of meat from fatty tail of animal to first taste and let festivities begin. Another special feature of Mongolians is that they drink sour goat milk and not fresh cow milk. Grilling the best Mongolian Barbecue The Mongolian grilled lamb lettuce recipe may be of interest to you. You can start by placing all lamb ingredients in a flameproof dish to boil and simmer. Cover and cook for 2 hours. Pre-heat the grill to high heat. Grill the lamb until the skin is crispy. Warm the remaining sauce for 10-15 minutes and make it thick. Let the cooked lamb cool in air for 15 minutes. Remove bone and shred it and arrange on a serving plate. To serve take some spicy hot sauce, some cucumber, spring onions and lamb and roll up into a parcel. The Mongolian national meals are Buuz, Khuushuur and Bansh, made with minced meat. The meat can be of anything from mutton, to beef, to camel, to horse or gazelle, seasoned with garlic or onion, covered with flour and steamed in boiling water, fried in oil and boiled in water. They consume large quantities of meat. This is to stave off the cold and long winters. Mongolians are basically nomadic herders and so dependence on animal product is natural. They rely less on seasonable foods like vegetables and fruits. Meat and dairy products, when sour in summer, is believed to clean the stomach.

         
    What is tea cupping and why is tea cupping important

     

    What is Tea Cupping? Tea cupping is a process of tasting and evaluating the quality of loose leaf tea. Tea cupping is a process that includes a number steps and is a vitally important method because tea quality varies widely. Tea cupping is a combination of art and science that is used by tea lovers throughout the world to maintain tea quality and tea drinking satisfaction. Even tea from the same shipment, tea garden and processing batch can differ in taste and tea cupping is an ideal way to ensure quality control. In addition, for many tea drinkers, the knowledge that a tea supplier properly cups its tea adds to the tea drinking experience. The benefits of tea cupping enable the tea drinker to choose the best tea for their taste and wise tea drinkers buy tea from suppliers who cup each and every imported chest of tea. Sample Steps of Tea Cupping - A Black Tea Example The term cupping is used to describe the examination and tasting of different teas to determine quality, taste, aroma, briskness, body and color. Cupping similar teas and comparing them against each other enables one to determine best value when making a purchase. Cupping a tea by itself will help you understand the characteristics of that particular tea. Professional tasters use similar methods in cupping teas. Consistency is the most important part of cupping. If one begins to develop a certain way of cupping teas, it is important to maintain that method for all teas. Before the tea is tasted however, a physical inspection of the leaves is performed and attention to the bouquet of the sample is also part of the process. In essence, proper cupping is based upon an understanding of the total presentation of the tea leaf. Appearance and Smell of the Dried Leaf First, examine the dried leaf. Black tea for example, should be dark (blackish-brown) and well twisted, which indicates good withering. An open, flat leaf infuses quickly; a closely twisted leaf takes longer to infuse and will give a better second cup. In general, the leaf should be small, hard, well rolled, and uniform in appearance. The dry leaves can be squeezed to test the resilience of the leaf, which is an indication of young tea. This method of judging the quality of tea is only used for black teas. The appearance and smell of the dried leaf are not determining factors of quality in green and oolong teas. Following the preliminary cupping steps, the tea is ready for the tasting part of the process. This involves steeping the tea. Generally speaking, the same care involved with the examination of the unsteeped tea leaves must be maintained during the steeping process. Pure Water is Required Purified, oxygenated water is best when preparing your tea for tasting. Use water that has all minerals and other contaminants removed and oxygen added to ensure a fresh clean taste. Remove contaminants because even fresh, clean water contains minerals that affect the taste of tea.. Fill a tea kettle with water and bring to a boil. Use the Proper Amount of Tea Tea is measured per cup by weight not volume. Depending on the size of the tea and the extent the tea is processed teas of equal weight may vary in their volumes. To prepare your tea for cupping, pour two grams (approximately the same weight as a U. S. dime) into a six to eight ounce cup and pour the fresh boiling water directly onto the leaves. Observe Steeping Time Limits – Don’t Over Steep The steeping process which releases the flavor from the tea leaves has a certain time limit. After five minutes of steeping, the acids in the leaf begin to steep into the cup creating a bitter taste. Next, examine a weak infusion of tea. If black or oolong tea has not been fermented long enough, the infusion will be conspicuously bright in color and the leaf will have a green tint. A dark green infusion indicates insufficient withering and over-fermentation. An infused tea with a green-yellow tint indicates pungency and a rich golden leaf signifies quality; a reddish leaf indicates full rich liquor, while a dark leaf will produce a low-grade common tea. Perfect black tea will be full, rich, and thick looking in the cup, rich in color with a bright, sparkling appearance immediately after pouring. Oolong teas will turn cloudy or "cream down" as the tea cools. A green tea that has a clear green-yellow of green-golden color in a weak infusion is a young, early picked leaf. A dull, lifeless dark yellow color denotes old or low-grade tea. The lighter the liquor, the younger the leaf and the better the tea is. Smell the weak infusion to get some indication of the character of the tea and to detect possible burning during firing. Please note that some teas require a longer steeping time (seven minutes for Oolongs) and some teas require a shorter steeping time (three to four minutes for green teas and Darjeelings). At the end of the prescribed time, pour off the tea from the leaves to halt the steeping. Specific Requirements for Different Types of Tea As with any rule, there are exceptions. The instructions listed above will be used for nearly every black tea you taste. However, some teas require a different process to bring out the true flavor of the leaf. Green and White Teas: Green and white teas do not require you to fully boil the water. Pour the water from the kettle just before the water comes to a rolling boil (175° to 185° F). Also these teas usually take less time to steep. Three to four minutes is sufficient. Oolong Teas: Finer oolongs have a very large, unbroken leaf. As a result, they usually need more time in the hot water to fully release the flavonols or catechins, which give the tea its flavor. One of the great things about tea is its ability to be something different to every one who tries it. These suggestions for cupping teas are broad guidelines... No one way will ever be considered the only way to taste and cup teas. Experiment, with other types of teas with different amounts and different steeping times. The most important part of cupping teas is consistency. If there is one thing that is certain, it is that teas will change flavor when you change the brewing method and times. Flavor Characteristics of the Drinking Infusion The final step is to taste the flavor of the tea infusion. Cupped tea is described in three main ways. The first is the briskness, the second is the body, and the third is the aroma. Briskness: Does your mouth pucker? Body: Does the tea fill your mouth? Aroma: Does the tea have a robust aroma? Answering these questions will give an indication of the quality of the tea. After cupping a number of tea samples you will learn a great deal about tea and tea quality. Cupping is an ongoing process that pays dividends if you enjoy high quality tea. Always try to purchase tea from a supplier that cups every shipment of tea. Thos will ensure that you receive the highest quality product with the greatest amount of tea enjoyment.

         
    What makes green mountain coffee special

     

    While almost everyone loves coffee, it is seldom that any two people have exactly the same preference when it comes to how their coffee is prepared and that is why Green Mountain Coffee offers a wide variety of flavors and sizes. Green Mountain Coffee Customizes Orders for You Green Mountain Coffee knows that the only way to keep customers is to make them happy and for that reason Green Mountain Coffee offers a number of choices in the frequency of delivery. Maybe you just want to try a Green Mountain Coffee blend but you don’t want to get locked into a long term commitment: That is fine, simply go to the website and make a single purchase. If you are looking for a delivery on a regular basis then you can do that as well. You can get coffee once a week, every other week or even every six weeks if that is your preference. Green Mountain coffee will work with you to ensure you have the best possible program for your coffee needs. Plus if you join the cafй’ express club you will get up to $5 off of every coffee purchase that you make. Green Mountain Coffee also offers single brew packets as well as their K-cup, a single cup of your favorite Green Mountain coffee flavors. If you need a larger quantity of coffee they can do that for you as well. Whatever your needs they want to serve them while also giving you the taste of your preference. Green Mountain Coffee offers a large number of flavors as well as coffee from all over the world and if you aren’t in the mood for coffee you can always try one of their teas of Ghirardelli hot cocoas. Great Gifts Green Mountain coffee makes a great gift for co-workers, family and friends as well as a favorite for you. If you want to make a gift even nicer then add some of the sweet treats or a gift sampler and for the new homeowner they offer a nice variety of kitchenware that is sure to please even the pickiest recipient. No matter how much or how little your need for coffee and accessories, you can find exactly what you are looking for and even some things you didn’t know you wanted with Green Mountain Coffee for you and for your friends.

         
    What makes the texas style barbecue so special

     

    ‘Luscious’, ‘yummy’, ‘delicious’, … people just fall short of praises when speaking of Texas style barbecue. In fact, each time I put a tender slice of Texas style barbecue into my mouth, the juicy and flavorful piece of meat convinces me that the Texans where the only ones to perfect the BBQ art. Nonetheless, it is not just the taste factor, the Texas bar-b-qs enjoy equal acceptance as health food. Like everyone else, if you are wondering what makes the Texas barbecues so special, I will tell you that it is almost everything. If you go on to make a list, the whole lot will feature in it – right from seasoning to cooking and smoking to presentation. Above all, you will require patience! If you falter there, you will spoil the barbecue. To start with, we will be mentioning the cooking process. Texas style barbecue is not cooked in the standard grilling process. While BBQs in general are cooked over searing heat, the secret to grilling (rather smoking) melting soft and succulent Texan barbecues is to cook them slowly over low temperature and indirect heat. The lower the temperature (say, between 200-250 degree F) of the pit/grill, the lesser will be the moisture-loss and so the piece of meat will not get dry. Moreover, the steady and low heat will thoroughly cure the brisket, causing the collagen as well as connective tissues to break down and add to the tenderness of the meat. In fact, it is this prolonged process of cooking (around 6/7 hours) which renders even unusual and more difficult cuts like a brisket, shoulder or ribs utterly delicious. Adding to this lusciousness, this deliciousness of the Texan style barbecues is the frequent use of mop sauce. After the meat has been smoke treated, say for the initial 2/3 hours, it is basted with a mop sauce containing bacon, beef broth, lemon, pepper, onions, etc. and turned every 30 minutes for another 3 to 4 hours. The flavor is the other specialty, the ‘tang’ factor of a Texas style barbecue. Both seasoning and hardwood smoke contribute to the unusual flavor of Texan barbecues. Texans prefer dry rubs containing black pepper, cumin, garlic, red pepper, salt, sugar, etc. in powered form. People even use Marinades. There are lots of good dry rubs and marinades available in the market, which penetrates into the meat-cut when left overnight, tenderizing it and making it flavorsome. Smoke from the hardwoods such as mesquite, pecan, hickory and fruitwoods give the Texan bar-b-qs a typical sweet flavor. Used with charcoal, they increase the food value of Texan BBQs. The much talked-about reddish colored smoke-ring that forms around the internal edge of the meat as a result of a chemical reaction between smoke and air (nitrogen) is another specialty of Texan style barbeques; it is usually considered that the bigger the ring, the greater is its penetrating power and consequently stronger favorable effects on health. This speaks for the taste and health benefits of the Texan style barbecue, but what about its looks! Well, you can give an appetizing look to your Texas style barbecue by slicing each piece across the grain of the meat. Now, when you serve the Texas barbecues, your guests will be eager to enjoy the well-cooked aroma of the steaming barbeque cuts and will gather around the dining table to bite into the savory, succulent Texas BBQ.

         
    What not to freeze

     

    Freezers are wonderful inventions. They save us time and money. How many times do we head for the freezer when it's time to think about a meal? And for many of us, the freezer houses much of our emergency supply of food. But some things freeze better than others. We thought we would give you a partial listing of things that don't freeze well. • Fried foods (especially deep fried foods): They taste stale • Gravies and sauces with wheat in them: They tend to separate. • High water content vegetables (lettuce, tomatoes, celery, etc.): They get limp. • Raw fruit: They turn dark or get mushy unless blanched. • Potatoes: They get grainy and soft. • Cooked pasta (unless very firm): Tends to get soft and mushy. • Crumb toppings on casseroles: They tend to get soggy. • Soft cake frostings: They tend to get tacky. • Sage: It tends to get bitter. • Cloves: It tends to get sharper in the freezer. • Garlic: The flavor tends to get stronger when frozen. • Salt: It tends to loose savor when frozen. • Onions: They tend to loose their flavor. • Green peppers: They tend to get stronger tasting when frozen • Artificial sweeteners: they tend to lose their effectiveness once frozen. Most spices and many extracts are altered by freezing, some getting stronger and some losing flavor. The longer they are stored, the more pronounced the change. If you use light weight plastic bags for freezing, use the food within a few weeks. Plastic film has a high oxygen transfer rate; the thinner the plastic, the higher the rate. Because oxygen passes through the film, freezer burn occurs readily. Your food will last much longer when wrapped in freezer paper or foil. For convenience, you may choose to pack in plastic bags. Simply add a layer of foil or freezer paper as an outer wrap. Incidentally, most baked goods freeze well. You can freeze breads, cookies, and cookie dough and enjoy them later. Keep using that freezer—but not for the things that don’t freeze well. Copyright 2003-2007, The Prepared Pantry ( prepraredpantry ). Published by permission

         
    What s for dinner

     

    Today, more and more people are choosing the newest red meat, Ostrich. A tender and flavorful meat, Ostrich is similar in taste, texture and appearance to beef --but due to its low fat content, has only half the calories! The lower cholesterol level of this red-meat-lovers' alternative, makes it an obvious choice for your heart and cardiovascular system. This premier red meat is easy to prepare, and makes a healthy (and tasty) substitute on almost any menu. Before you decide to run out to your local butcher and load up on Ostrich, let's take a look at the old reliable, what's-for-dinner meat --Beef. Does beef have all we need for a healthier diet? According to The American Dietetic Association, it's not a good idea to completely eliminate fat from our diets. Fat, is actually an essential nutrient, needed for energy, and the transportation of fat-soluble vitamins. When it comes to consuming red meat, the important thing to remember is MODERATION, keeping portions small (limit serving sizes to 3 to 6 ounces), and avoiding that one pound steak. Did you know that one serving of lean beef contains only 6.4 grams of fat, and there a several cuts of beef that are even lower in fat than a skinless chicken thigh? And let's not forget the incredible taste of a juicy hamburger, tender skirt steak, or an inviting bowl of hot chili. Beef is considered nature's multi-vitamin. Zinc, one of beef's most important nutrients, helps boost the immune system and heals wounds faster. Phosphorous, necessary for strong bones and teeth, as well as protein, which helps build a strong and muscular body, are among the nutrients that are abundant in beef. In addition to a number of B-complex vitamins that help to produce energy in the cells of the body, beef also contains the vital mineral, iron. Iron aids in delivering oxygen to the muscles and cells, thus providing you with the energy needed to get through your busy day. So just when you think you've made up your mind on ostrich or beef, lets serve up another alternative, Buffalo, also called Bison Meat. This heart healthy meat, also low in cholesterol and fat is a good source of protein (35% more protein than beef), and another health-conscious, rich tasting choice of red meat. Tender and flavorful, buffalo has fewer calories and less cholesterol than ostrich. Buffalo is nutrient dense because of its proportion of protein, fat, vitamins and minerals compared with its caloric value. Being high in iron, moderate in zinc, and low in sodium, makes this sweet flavored meat an excellent choice for those of us who are looking to maintain a low fat, low cholesterol diet, essential to good health.

         
    What s so great about feta cheese

     

    Cheese. Just a mere mention of the word and one would think of sumptuous appetizers or meals served with them. Cheese, when served with wine, depicts impeccable taste and class. Here is but one of the many varieties of cheeses: Meet the Feta Cheese. Feta (from the Italian word 'fetta' meaning 'slice') is actually cheese curd in brine solution. It takes at least three months to make feta. When it is removed from the solution, this type of cheese dries up immediately. Milk from goats, sheep or cow can be used to make this. The color of Feta cheese is white. It is usually formed into four-sided cakes that can either be soft or semi-hard. Its salty flavor can be adjusted to suit the taste of the maker. Traditionally, in Greece, feta cheese is made with just goat's milk or a combination of goat's and sheep's milk. They are first salted as a slab, then sliced, then salted once more before it is subjected to maturation process. Other countries that make feta cheese include: Albania, Bulgaria, Turkey, Serbia, Ukraine, Romania, Iran, Australia, Denmark, Germany and many other countries. Although feta is called differently in each country, the process of manufacturing it is the same. The first historic record of feta cheese was during the Byzantine time. One Italian who visited Candia (in 1494) made a vivid description of the brine solution used in making feta cheese. Additional records are those of Balkan peasants who made it either with sheep's or goat's milk. Nowadays, cow's milk can be used to make feta cheese. The processes involved are: curdling of the milk with rennet, separation and draining of the curd, putting salt on the blocks of curd, slicing the slabs which are then salted once more. Feta is usually used in making salads and is much tastier when combined with tomatoes, olives and green vegetables. One can store feta cheese indefinitely because of the salt solution. A wise tip: if you want to reduce the saltiness of the cheese, soak feta first in milk or water (just for a few minutes) before eating. Now here is some important nutritional information: it contains 30-60% fat of which 45% is fat from milk. The caloric content is 100 calories per small slice. Whether that's good or bad for you is a question you need to ask your nutritionist. There were actually some studies that were done to lower the salinity of feta cheese and how this has significantly improved its nutritional value. The conclusion was, it has good and bad points. The good: it is a superior source of riboflavin, protein, calcium, phosphorus and Vitamin B12. The bad: it has a high cholesterol and sodium content. It comes with high saturated fat. Another downside to eating feta cheese: pregnancy would not allow feta cheese consumption. Since feta is made from unpasteurized milk and comes in soft, it may contain a type of bacteria called Listeria. Although Listeria registers symptoms like that of the common flu and can be tolerated by adults, it is highly fatal to fetuses. Could you take another bad news? It is very difficult to get the real thing in the country. Since it is highly consumable in Greece and because of the restriction on importing products made with unpasteurized milk, Americans can have a taste of feta through commercial counterparts. Although the commercial feta cheeses are inferior in most aspects, at least they are the closest we could get to feta taste. If you are looking for the 'original' cheese, then be prepared to pay exorbitant fees! Enough with the bad. There are more good to this type of cheese than the occasional bad. Feta cheese is used in a lot of sumptuous recipes which stimulate the taste buds and it is highly-incorporated in most Greek meals. Here are a few recipes that you could research online: 1. Chunky guacamole (or Guacamole Picado) 2. Goat Cheese Patties 3. Feta and Ricotta Cheese Fondue 4. Greek Scramble 5. Lamb and Olive Balls 6. Lemony Artichokes with Feta and Oregano 7. Lobster bundles 8. Mediterranean Feta Cheese Dip 9. Leg of Lamb Stuffed with Roasted Garlic, Feta and Basil Leaves 10. Spinach Triangles (Spanakopita) Aren't the recipes enough to convince you that there is more good to feta cheese than bad? If you're not convinced and would want to decline a nice meal with feta in it, then believe me, you're definitely missing one half of your life!

         
    What s thanksgiving without pumpkin pie

     

    Pumpkin pie is standard fare at most Thanksgiving feasts. Many of us look forward to eating it for dessert once a year. However, if you are tired of that thick, sweet piece of pie at the end of this already-filling meal, consider these interesting alternatives. Pumpkin is a very nutritious fruit -- not a vegetable as most of us believe. Its scientific name is "cucurbita maxima," which reflects the possibility of its "maximum" size. In fact, The World Pumpkin Federation reports the largest pumpkin ever grown weighed more than 1,000 pounds! There are about 26 varieties of pumpkin, ranging in color from bright orange to pale yellow and green. You can find pumpkin mixed into soups, salads, main dishes, desserts (other than pies) and even drinks. Here are a few different ideas to get your culinary juices flowing: pumpkin soup, pumpkin ravioli, pumpkin-chicken chili, pumpkin risotto, pumpkin ice cream, pumpkin muffins, scones, cookies, bars and breads, pumpkin butter, pumpkin-pecan cheesecake, pumpkin beer, pumpkin fudge, and pumpkin creme brulee. Recipes for these and many other pumpkin dishes are plentiful and readily available at your favorite online recipe site when you put "pumpkin" in the search box provided by the site. And, if you want to start a new pumpkin tradition, roasted pumpkin seeds are easy-to--make and not as time-consuming as baking a pumpkin pie. It is a fun multi-generational activity which can be enjoyed by children all the way up to senior citizens as your Thanksgiving Day unfolds. Here are step-by-step directions: Rinse the seeds in cold water and remove the pulp and fibers, then drain and blot dry. Coat pumpkin seeds with melted butter or vegetable oil and sprinkle lightly with salt or your favorite seasoning. Spread them on a baking sheet and roast at 300 degrees Fahrenheit for 20-30 minutes or until golden brown. One four pound pumpkin will yield approximately two cups of seeds. If you roast some of the seeds and plant others, next year you will have your very own pumpkin patch. Then you can select from pumpkins you have grown for use in recipes, thereby starting another tradition for you and your family!

         
    What should you know about atkins diet

     

    If you live in the western world then there’s a better than good chance that you’ve at least heard about the Atkins diet. If you haven’t, you’ve either been living on Mars or with your head buried under the sand. This isn’t necessarily a bad thing either, since you might not really want to be following the trials and tribulations of all the latest fad diets to hit the market. Surprisingly enough though, the Atkins diet isn’t a new fad diet, but has instead been around for over 30 years. If you’re always looking for ways to lose weight however, don’t take the length of time the Atkins diet has been around to be proof that it works. Nuclear weapons have been around for far longer but that still doesn’t mean they’re good for us. If you look hard enough, and listen long enough you’ll always find someone who can give you the information that you want to hear. That doesn’t necessarily make it right, or true. It’s only been in recent years that the Atkins diet has really taken off. Don’t read this the wrong way though, the Atkins diet does work, and there are people for whom this diet has worked positive wonders. If you look at the Atkins diet carefully you’ll also find sensible ideas and suggestions that will lead you to the path of a good dieting regime. Everything has its positive sides and the Atkins diet has many redeeming features about. However, with so much negative support from most of the major governmental organizations, not to mention other medical and nutritional organizations you might wonder what can be so wrong with this diet. You could of course say that none of these organizations want the Atkins diet to succeed at their own cost, and you could be right. No one will ever know for sure. If you look at the facts as they stand now, you can make an informed decision for yourself without having to resort to someone else’s opinions. I won’t go into any detail here, but briefly what the Atkins diet promotes is less carbohydrates in your diet, and more proteins and fats. Basically you can eat, within reason, any amounts of meat, butters, and fatty foods, whilst limiting your carbohydrate intake. Ultimately though what matters is not any diet or exercise regime but how you perceive yourself. If you’re overweight and forever trying to lose weight any diet will seem good, and the Atkins diet can help you to lose weight. If you lose the weight but are still unhappy then your weight wasn’t the problem in the first place. So whether you try a fad diet or a sensible doctor-recommended diet, you should only do it if you’re going to feel better within yourself, not because someone recommended it to you. After all you’re the one who’s going to have to live with yourself, so only you can decide if you want to do the Atkins diet or not.

         
    What should you know about food guide pyramid

     

    You’ve heard about it when you were in school, but you really didn’t pay too much attention to it. There’s been some talk about it recently but again you just didn’t have the time to give your full attention to it. Now however, you have enough time on your hands, and besides your kids need help with their schoolwork so you’ll need to learn all about it. What am I talking about? The Food Guide Pyramid of course. Sometime late in the early mists of science some genius or early nutritionist stumbled across the magical fact that humans needed food to live. This same person also deduced quite rightly that some foods were more important than others. And taking things one step further, this genius saw that even from amongst these categories the foods would again be divided into sections where some of these foods should only be taken in smaller quantities. At a guess this person probably came up with a complex table or matrix from which to describe the proper daily intake of food for a person in the course of one day. But as will happen, through some method we have instead ended up not with a table or matrix but with the Food Guide Pyramid that graces all doctors’ offices these days. Well, now you know what the food guide pyramid is, but do you know exactly what it does, and how it works? In the earlier days as little back as five years ago, the food guide pyramid was set in an orderly manner, with the foods that should be consumed most placed on the bottom, and the foods that should be eaten the least placed on the tip of the food guide pyramid. As of 2005 however, the food guide pyramid as we know it was changed forever, and a new one was built to take its place. Essentially this new food guide pyramid tells you the same story, but it now has added components to be able to help you better understand diet and your health. This new food guide pyramid actually has a person climbing stairs up the side of the pyramid to show that regular exercise also needs to be included in your overall healthy eating habits. And instead of the horizontal lines that we are so used to seeing, the divisions now radiate down from the tip of the food guide pyramid. What this tells us is that although some food groups are better for us than others, some foods even within a group should only be taken in moderation. You’ll also notice that this new food guide pyramid sports a dazzling array of rainbow colors as its divisional stripes, and that’s just to make the sections easier to differentiate. With six colored divisions you’ll go through Orange (Grains), Green (Vegetables), Red (Fruits), Yellow (Fats), Blue (Dairy), and Purple (Meats, Beans, Fish). Take a walk through this new food guide pyramid – you might be pleasantly surprised what you find inside.

         
    What should you know about gluten free diet

     

    I can tell you truthfully that up until very recently I had absolutely no clue as to what a gluten free diet was. I didn’t have even a grain of an idea that I could base my knowledge upon. I have since found out however, that gluten is what you would call the protein part of certain grains like wheat, barley, rye or other similar grains. Some people are found to be allergic to the gluten in these grains and so need to have a gluten free diet. Unfortunately that’s not as easy as it sounds. And since a person who suffers from gluten intolerance or celiac disease has to live their whole lives on a gluten free diet to be able to live normal healthy lives, they will need to consult with a doctor or nutritionist first. If they don’t get the diet that’s right for them, they could be facing many problems. If you suffer from either of these gluten allergies don’t worry overly much however as there is hope. A diet that can suit your special needs can be formulated and you can live a good life. All you need to remember is to stay away from wheat based products. Again that might not be so easy to do, but with help you can find the right gluten free diet for you. If you like oats, then you’ll be glad to hear that you don’t need to eliminate oats or oat products from your diet. If they’ve been processed free of the contaminating effects of wheat or such other grains, then you should be okay. But you will have to make sure that this is the case otherwise you will be inadvertently admitting some gluten into your system. Foods that you could eat on your gluten free diet can include corn, soya, rice, and tapioca. You also have the choice of jams, and marmalades, sugar, honey, treacle and molasses as well. If that’s not enough your gluten free diet can include all fresh fruits and vegetables, along with eggs, milk, creams, butters and cheese. If you want still more then you can also have tea and coffee, fizzy drinks and most alcoholic drinks as well. Although it might not be that easy to stay on your gluten free diet if you start buying ready prepared foods, as these might contain products with gluten in them. And if not actual gluten based products they might have been processed somewhere close to where there are gluten based products. So really if you just stick to the fresh side of your food, and stay away from canned or ready made goods, then you should be okay with your gluten free product. Along with this however, you should also stay away from anything that has wheat or suchlike in it as this can entirely destroy your gluten free diet. With a little bit of careful planning you should be alright, and your diet should stay intact.

         
    What should you know about religious diets

     

    Everywhere I look now there seems to be a new fad diet going around and the list is always never ending. Just recently though I came across a diet that at first I just mistook for a new fad diet but which in truth was a diet that had been around for sometime. It’s one of those religious diets and relies on many things to help you through the times when you’re on your diet. Each of these religious diets is slightly different but most have one thing in common, and that’s the power of your own belief, and a great church support group. If you’re looking into religious diets you won’t have far to look as there are many books that are proliferating the diet markets. To get information though all you need to do is ask a church member. Around the world, religious diets can mean many things to many people. For the Hindus their religious diets forbids them from eating meat, especially beef. In India the cow is a sacred beast and is treated as such by all. For the Muslims during the month of Ramadan they go on a strict fasting diet. They’re not allowed to eat or drink anything during the daylight hours for the whole month. Without a steadfast faith they could not do this. The same applies to those of the Christian faith, although it’s sad to say that any interested third party would only notice a growing number of Christian diet books, and a lagging number of actual drops in waistlines. This is not to say that we have less faith, but that our church food tables are laden more with fat-inducing foods than the healthier option foods. I know a friend of mine gained 10 pounds within a few months after starting a regular church attendance. However, with the help of our church group and much personal prayer on her part she was able to drop those extra 10 pounds. There is something in the religious diets but only if you believe. You need to have faith in yourself, in God, and in the power of prayer. If you read any of the books that are currently on the market you can get a good insight into what religious diets will entail for you. When you start on your religious diets remember to always have faith in yourself, and if you falter remember to always have faith in the power of prayer. Having faith in the power of God will only enhance this and make your dieting tribulations easier. Have faith all will work out well in the end.

         
     
         
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