Cheap Diabetic Dinner Ideas

Diabetic meals low in carbohydrates can be inexpensive.

Living with diabetes can be a difficult adjustment for people. Planning dinners that are inexpensive, delicious, and have the correct total of carbohydrates you are allowed can be accomplished easily with a little imagination and a lot of label reading. The ideas given here have been calculated to provide the correct amount of carbohydrates for most diabetic patients (45 grams per meal for women, 60 grams for men). Please consult your physician or nurse practitioner for the recommended number of carbohydrates per meal for your personal health.

Ramen Noodles Anyone?

That old college staple can be made into a great dinner with just a little bit of help. One package of Roast Chicken flavored Ramen Noodles is very inexpensive, often just 10 cents per package. Cook the noodles in just 1/4 cup of water and one can of diced tomatoes flavored with garlic, oregano and basil. Add leftover chicken or turkey and any vegetables you might enjoy, such as mushrooms, onions or zucchini. Add a little extra oregano to taste and you've made an inexpensive main course (serves 4 to 6 people) that is low in carbohydrates (One package of Ramen is a total of 52 carbs, the tomatoes are about 10).

Combine this main course with a salad and low-carb bread.

Breakfast of Champions

Breakfast is considered the most important meal of the day, no matter what your diet or routine. This is especially true for the diabetic. Making sure your breakfast is not only a well-balanced healthy one but that it also provides you with the proper amount of carbohydrates, proteins and sugars needed to bring your levels to normal is relatively easy to do. A simple breakfast of an omelet made with two eggs and filled with mushrooms, herbs and vegetables has only about 6 carbohydrates and costs about $1. Combined with one slice of toast and some fruit, your meal is balanced, under the limit for carbohydrates, and inexpensive.

Divide Your Plate

The easiest way to plan your meals, no matter what you are eating, is to divide your plate into sections. The first section is the top half of your plate. This should be reserved for vegetables such as broccoli, zucchini and green beans--any vegetable that does not have a lot of starch. The second half of your plate should be divided into two equal sections. One should be reserved for breads, grains, pasta or potatoes--those foods that make up the majority of your carbohydrate count. The last section is reserved for proteins such as beef, chicken, fish, turkey and eggs--about 3 to 4 ounces only. Add one small piece of fruit or one 8-ounce glass of skim milk and your meal is complete.

Tags: amount carbohydrates, carbohydrates inexpensive, half your, half your plate, main course

Make Quick And Easy Punch For All Occasions

A frosty serving of punch livens up any occasion.

A large, festive punch bowl set on the table makes it easy for guests to quench their thirsts and easy for you to have drinks available consistently throughout your party. Knowing that you have a go-to punch recipe that always gets rave reviews can give you some peace of mind when you're planning your event. All you need are a few ingredients - which allow for substitutions if you forget an item on your shopping list - to create a crowd-pleasing punch that's perfect for all occasions.

Instructions

1. Set the empty punch bowl in the serving area. Once you add the ingredients, the bowl is not only heavy, but also unwieldy to carry.

2. Add in a clear, well-chilled soda. Lemon-lime soda twins well with many sherbets, but ginger ale is a good substitute to create a flavorful punch. Darker sodas mar the color, making the punch an unappetizing muddy color.

3. Scoop in a sherbet that matches the theme of your event. The sherbet adds color and also chills the punch. For example, for Halloween, use orange sherbet to color the punch a bright orange. A St. Patrick's day punch could include lime sherbet, whereas a Valentine's Day-themed party punch becomes pink with the addition of raspberry sherbet.

4. Add sliced fruit to decorate the punch and enhance the flavor. For example, sliced oranges enhance an orange sherbet-based punch, while raspberries help maintain the redder color of a holiday-themed punch.

5. Ladle out 10 to 15 cups of punch, adding a maraschino cherry to top off the drink, 10 minutes before your guests arrive.

Tags: punch bowl, your event

Identify Swiss Cheese

Swiss cheese, or Emmentaler as it's called in Switzerland, dates back to the 15th century. Swiss is a cow's milk cheese, and some Swiss cheese wheels weigh up to 200 lb. Popular on sandwiches and in fondues, Swiss cheese can enhance the flavor of almost any meal. Here are some tips for identify Swiss cheese.

Instructions

1. Look at the Swiss cheese. If the product has a large number of "holes" throughout the wheel, it's likely to be Swiss. These holes are created when escaping gas expands and "pops" the bubbles, forming the common Swiss cheese holes.

2. Smell the Swiss cheese. Swiss cheese has its own unique smell that resembles a nutty yet tangy cheese.

3. Consider the color of the Swiss cheese. A typical Swiss cheese will be yellow to pale yellow with a waxy appearance. Different varieties of Swiss cheese have slight differences in color and appearance.

4. Buy differing varieties of Swiss cheese such as Jarlsberg, Comte and Blarney. Blarney has the taste and consistency of Gouda cheese. Jarlsberg is from Norway and exhibits a creamy, buttery taste. Comte cheese is similar in taste and form to a Gruyere cheese.

5. Understand that today's true Swiss cheese is almost always made from cow's milk. In earlier times, sheep milk and goat milk were used as the primary ingredients until their populations fell.

Tags: Swiss cheese, Swiss cheese, varieties Swiss, varieties Swiss cheese

Preserve Bell Peppers In Olive Oil

Canning creates gifts for family and friends.

Canning is an exciting hobby that can preserve foods picked fresh from your garden or create delicious marinated vegetables that you can give to family and friends as gifts. When using an olive oil preservation method it is important to follow a recipe exactly to ensure that there is no growth of bacteria and that the peppers you preserve are delicious and safe to eat.

Instructions

1. Heat your oven's broiler and place the rack at least 7 inches from the heat source. Take a baking sheet and line peppers on the sheet. Set them under the broiler and char them for 20 minutes, turning frequently to ensure they cook evenly and without burning. Remove peppers from the oven and allow them to cool fully before proceeding. Place a large pot on the stove with water and bring to a boil.

2. Place a saucepan on the stovetop and combine lemon juice, vinegar, garlic, salt and olive oil. Heat until the mixture begins to boil using medium heat.

3. Place three pint-size and sanitized jars on a towel on a level surface. Simmer lids and rings in hot water to soften the rubber and make them easier to place on the jars.

4. Pack each jar with an equal amount of bell peppers. Pour the lemon and olive oil mixture over the peppers using a ladle or spoon. Take the butter knife and push down the peppers and remove any bubbles that may have appeared during the pouring process. Leave a half inch to three quarters inch of space between the marinade and the top of the jar. Use a clean towel to wipe the rims of the jars and then place the lids and seals on tightly.

5. Add the jarred peppers to your hot water bath and boil for 15 minutes. Remove from the heat and allow jars to remain in the water for an additional 5 minutes. Remove jars, placing them on a clean towel or surface and let them stand for 4 to 6 hours. Ensure the seals have their top jar buttons down (the small circle located on the top of the jar's seal) and store the jars in a cool, dry place or give to family and friends for a gift.

Tags: family friends, clean towel, from heat, give family, give family friends, minutes Remove

What Kind Of Red Wine Tastes Sweet

"Fruity" wines are generally considered sweet among red varietals.

In wine terminology, the sugar content of wine is referred to as residual sugar and is measured in percentages. All red wines, whether sweet or not, have a residual sugar level close to zero. The difference between a sweet and a dry red wine is the level of tannins. Tannins are the acidic agents produced by the grape skins that cause your mouth to pucker and feel dry. Wines with less tannins appear sweeter because the fruity flavors are more pronounced due to fewer tannins.

Merlot

Any wine labeled Merlot is usually a sweet wine. Merlot is the variety of grape used to make the wine and is now grown all over the world. Merlot grapes are gentle in flavor and lower in tannins than most other grapes, giving off a smooth taste full of fruit flavors, including plum and berry.

While not overly sweet, Merlot is a much smoother wine than a highly tannic wine such as Cabernet Sauvignon. Merlot is a great accompaniment to both red meats and white meats such as turkey, pork chops and chicken.

Chianti

Chianti is a blended wine from Italy consisting mostly of Sangiovese grapes with variant styles mixed with Canaiolo, Colorino, Cabernet Sauvignon and Merlot grapes. Only Chianti made from grapes grown in the Chianti region can be marketed as Chianti.

Like Merlot, Chianti is fruity and low in tannins and is therefore sweeter in taste than dry red wines. While sweet, Chianti tends to have a spicy flavor wrought with hints of coffee and tobacco, with hints of cherry and plum. The spicy fruit flavors go well with most pasta and seasoned meat dishes.

Shiraz/Syrah

Shiraz, made from the Syrah grape, is produced solely in Australia, while the rest of the world refers to wine made from the Syrah grape simply as Syrah. Like Chianti, Shiraz is spicy with full-bodied fruit flavors yet low in tannins and soft on the tongue. Though light, Shiraz pairs well with a variety of bold foods including rich red meats and spicy cuisines such as Mexican or Middle Eastern.

Dessert Wines

Dessert red wines are among the sweetest wine varietals available due to the process of fortification. Most dessert wines like Port or Sherry are not pure wines but rather are blended with liquor.

Port, the sweeter of the two, is made from sweet grapes from Portugal's Douro Valley. After only a few days, the fermentation of the wine is stopped and brandy is added to create the distinct sweet, thick and rich characteristics along with the accelerated alcohol content. Due to the halt in fermentation, the natural sugars in the grapes do not fully ferment and thus remain in the wine.

Sherry is also fortified with brandy; however, the grapes ferment fully before addition and is thus less sweet than port. Dessert wines are usually served as an aperitif before a meal, alongside dessert, or after the meal as the digestif.

Tags: made from, fruit flavors, Cabernet Sauvignon, Cabernet Sauvignon Merlot, Dessert wines, from Syrah

Melt Chocolate Chips In A Crock Pot

Once reserved only for Aztec warriors, nobility and priests, chocolate is now a common ingredient in many American recipes. These recipes frequently call for melted chocolate, and this is where the trouble can begin. If it is placed over a direct-heat source, chocolate can scorch quickly. The preferred method of professional chefs and bakers for melting chocolate is to place the chocolate in a double-boiler, which is a two-piece pot that layers the chocolate above a pot of boiling water. Not every household has a double-boiler, but there is a crock pot, also called a slow cooker, in many kitchens.

Instructions

1. Plug in the slow cooker. A slow cooker is a countertop appliance that enables you to cook meals slowly throughout the day at a simmer point of approximately 209 degrees Fahrenheit. Use the lowest setting available on the cooker. Because the slow cooker operates at an even, low heat, it provides an ideal environment for melting chocolate.

2. Place the chocolate chips in the ceramic well of the slow cooker, and put the top on the cooker to prevent anything from falling into the chocolate. Set a timer for 30 minutes.

3. Check the chocolate when the timer goes off. Stir the chocolate with a clean, dry wooden spoon. If the chocolate is completely melted, then it is ready to use. Keep the chocolate in the cooker on the Warm setting if you do not intend to use it immediately; it will harden if allowed to cool. If pieces of chocolate chip still are visible, put the top back on the cooker, and set the timer for an additional 15 minutes.

Tags: slow cooker, melting chocolate

Make Cheesecake

Make Cheesecake

The traditional choice for the purist is the basic New York cheesecake with a simple graham cracker crust. Use any fruit or sour cream topping you wish. This recipe serves 12. Here are a few steps for creating a delicious treat.

Instructions

1. Stir the crushed crackers, cinnamon and melted butter together well.

2. Lay a circle of parchment paper in the bottom of a 9- or 10-inch springform pan. Pack the crust mixture in the bottom and up the sides of the pan. Use the bottom of a glass to press the crust flat.

3. Heat the oven to 300 degrees F.

4. Bring the cream cheese to room temperature.

5. Place the cream cheese, zest and vanilla in a mixing bowl and beat by hand or with an electric mixer until just smooth.

6. Add the sugar and flour gradually and beat just until incorporated.

7. Add the eggs, yolk and cream and mix thoroughly.

8. Pour the filling over the crust and bake for approximately 1 hour.

9. Check the cake for doneness. The very center should jiggle slightly. Avoid using a knife or toothpick to check for doneness.

10. Let the cake cool completely at room temperature, then refrigerate.

Tags: cream cheese, Make Cheesecake, room temperature

Make Mozzarella And Tomato Salad

Nothing says summer like plump, juicy tomatoes fresh off the vine. And a great way to serve them is in a mozzarella and tomato salad. It's simple to throw together, requires no cooking and looks as good as it tastes. For the ultimate in flavor, stay away from dried basil and packaged mozzarella slices. Pungent basil straight from the garden along with a ball of fresh mozzarella will make this mouth watering dish unforgettable. Read on to learn more.

Instructions

1. Place thick slices of sun ripened tomatoes in single layer on a platter or large shallow casserole dish. Use about 2 pounds of your favorite variety, though beefsteak, globe and heirloom are the most popular.

2. Slice a pound of fresh mozzarella and place a slice on top of each piece of tomato. Buffalo milk mozzarella has a wonderful flavor; but the variety made from cow's milk will work as well.

3. Roll 6 to 8 fresh basil leaves together in a cigar like fashion and chop very finely. Then sprinkle on top of the mozzarella slices. You can add fresh oregano to your salad as well for an added zing.

4. Drizzle a quarter cup of extra virgin olive oil over the tomatoes and mozzarella so that each slice in the salad is well coated.

5. Sprinkle with salt and pepper to taste and chill until ready to serve.

Tags: fresh mozzarella, mozzarella slices, salad well

Make "Boston Market" Creamed Spinach

Boston Market restaurants serve some of the best tasting fast food in the industry. Their creamed spinach recipe is a consumer favorite. If you love Boston Market's creamed spinach you will be surprised at how easy it is to make at home. Follow these directions to learn make Boston Market creamed spinach at home.

Instructions

1. The first thing you will need to do in order to make this creamed spinach recipe is to thoroughly cook your frozen, chopped spinach. Once you have finished cooking the spinach, you will need to drain it; make sure to drain as much liquid as you can out of the cooked spinach.

2. Grab a sauce pan and a wire whisk and gently whisk together your cream of celery soup, flour, butter, garlic salt, and salt & pepper until it is smooth and hot.

3. Combine your drained and cooked spinach together with your piping hot cream of celery mixture into the saucepan. Throw in your diced onion and stir it into the creamy spinach and celery soup mixture. Voila! You're done!

4. Now you can enjoy the scrumptious taste of creamed spinach at home anytime you would like. For an extra kick you could try adding a dash of Tabasco and some freshly grated Parmesan cheese on top of your creamed spinach. Enjoy.

Tags: creamed spinach, Boston Market, Boston Market creamed, celery soup, cooked spinach

Store Potatoes From The Garden

Fresh potatoes

Potatoes have received a bad reputation over the years. While it is true they are high in carbohydrates, they are also high in vitamins and minerals such as vitamin C, B6, copper, potassium and fiber. The healthiest potatoes to eat are the fresh ones, and if you pull them straight from the garden they are even better for you, and haven't lost as much vitamin and mineral content. So how do you store the potatoes that are fresh from the garden to maximize their freshness and vitamin content? You can easily do it by following a few simple tips.

Instructions

1. Place potatoes in a paper or burlap bag or a basket. Any one of these items will allow necessary air circulation. If the air is not able to circulate, moisture will build up and cause decay.

2. Once the potatoes are stored in one of the above containers, place them in a dark, cool area. Potatoes are best stored in a cool area where the temperature remains between 45 and 50 degrees Fahrenheit. In your home this would be an unheated porch or cellar. If you do not have one of those areas, a dark cupboard may be the next best place. Potatoes that are stored in the optimum temperature will last up to two months. The warmer the storage temperature, the shorter shelf life the potatoes will have.

3. Fresh potatoes do not do well in the freezer, as they will fall apart once they have been thawed. If you have potatoes that are in danger of decay, the best way to preserve them is to cook them, mash them and then freeze them in an airtight container. This way they can be stored for up to twelve months.

Tags: cool area, Fresh potatoes, from garden, potatoes that

Keep Fresh Shucked Oysters

Oysters

The best way to keep fresh oysters is unshucked and uncleaned in the refrigerator. If this is not possible, you can shuck the oysters and either refrigerate or freeze them. Fresh shucked oysters can be eaten raw or cooked. They are often an ingredient in dressings and salads. When purchasing fresh oysters, use your nose. If the oysters smell like the ocean, they are of good quality and safe to eat.

Instructions

1. Store purchased shucked oysters in the original packaging in the coldest area of your refrigerator. To remain fresh, oysters require a temperature of less than 35 degrees Fahrenheit. Eat within 3 to 7 days.

2. Place freshly shucked oysters in an airtight container. Cover with cold, clean water and secure the lid on the container. As with prepackaged oysters, store in the coolest portion of your refrigerator. Eat within 3 to 7 days.

3. Pack fresh, shucked oysters into a container or zipper-type freezer bag. Cover with water and freeze. The oysters will keep for 1 to 3 months.

4. Store any dish that has been prepared with fresh, shucked oysters in the refrigerator or freeze for a later meal.

Tags: fresh oysters, shucked oysters, Cover with, shucked oysters, within days, your refrigerator

Eat Dried Pumpkin Seeds

If you are carving a pumpkin for Halloween or slicing one up for pumpkin soup or bread, be sure not to throw out the seeds. Pumpkin seeds are a wonderful snack when dried and roasted. Pumpkin seeds are also packed with magnesium, zinc, potassium and iron, an additional and healthy benefit. If your pumpkin seeds have already been dried, there are only a few more steps to a delicious and nutritious snack.

Instructions

1. To begin, pre-heat the oven to 375 degrees Fahrenheit. While the oven is warming up, spread the dried seeds out on a clean cookie sheet. Try not to overlap too many seeds, as you want each one to roast uniformly. You do not need to grease the cookie sheet, as the seeds will not stick to its surface while baking.

2. If you want to flavor the husks of the seeds, do so before baking. Use salt and cayenne pepper to make a spicy snack or sugar and cinnamon for a sweet one. Sprinkle the seasonings evenly over the entire pan of seeds. Then, place the pan into the oven, uncovered.

3. Bake the seeds in the oven for 20 minutes or until the seeds are golden in color and are crunchy when chewed. Take the seeds out of the oven and allow to cool completely before transferring from the cookie sheet into a bowl or container.

4. The roasted pumpkin seeds may be eaten two different ways. The first option is to eat both the husk (the outer, white portion) and the seed (inside the husk and green in color) together. The husk is fairly fibrous but is safe to eat.

5. The second option is to crack open the husk and only eat the inner seed. You can use your fingers or your teeth to open the tough, outer husk to get to the seed or, alternatively, a miniature nutcracker. However, your teeth tend to be the perfect shape and size to open the husk.

The desired method of eating the roasted pumpkin seeds is up to each snacker's personal preference.

Tags: cookie sheet, open husk, pumpkin seeds, Pumpkin seeds, roasted pumpkin, roasted pumpkin seeds

Can A Pasta Dish Be Made A Day In Advance

Make this dish ahead and have time to spend with your guests.

Pasta dishes, whether hot or cold, offer variety of ingredients and flavors. You can easily prepare these favorites in advance, saving time and effort.

Types

Do-ahead pasta casseroles include lasagna; baked ziti, penne or macaroni; and manicotti, with cream, tomato or cheese sauce, meats or vegetables. Cold pasta salads, which are best prepared in advance, are any mix of small-shaped pasta, vegetables, dressing and optional cheese and meat. Cook any pasta ahead of time and store it without sauce to use in recipes.

Benefits

Making pasta dishes ahead is useful when large quantities of food are needed or time is short. Avoid waste by freezing a portion of a large recipe.

Tips

Let a refrigerated casserole stand at room temperature for 30 minutes before baking it. Alternatively, add 10 minutes to the normal baking time. Thaw frozen dishes in the refrigerator overnight before baking. Add more dressing to pasta salads before serving them if the pasta appears dry. When storing plain pasta, add oil to prevent sticking and store an airtight container.

Considerations

Make pasta casseroles 24 hours in advance if you plan to refrigerate them. Casseroles freeze well for up to one month. Prepare pasta salads 24 hours in advance. Use plain pre-cooked pasta within three to five days, according to the National Pasta Association.

Tags: pasta salads, before baking, hours advance, pasta casseroles

What Toppings To Put In Stuffed Bell Peppers

Like a pizza, bell peppers have a variety of toppings to match every taste.

Bell peppers are commonly used as a garnish on salads, or as part of a vegetable casserole. However, like potatoes, they can also be stuffed with different kinds of ingredients to create satisfying main meals. Stuffed bell peppers are a comfort food that's quick and easy to make, and versatile enough that you can satisfy the tastes of a diverse group of people. Choose from a variety of toppings to complete your bell pepper recipe.

Meats

Chicken, ground beef, ground pork, ground turkey, smoked ham and Italian sausage are some of the more common toppings in a stuffed bell pepper. Use ground chicken or cubed chicken breasts. Spice all ground meets according to your own taste and mold them into the bell pepper uncooked. Lightly brown chicken breasts, but do not cook them through as the bell peppers will be placed in the oven for baking. Thoroughly cook roasted chicken prior to stuffing it inside the bell pepper for additional baking.

Fish and Cheese

Bell peppers can also be stuffed with different kinds of fish such as shrimp, crab meat, cod and red snapper. Lightly brown and mince shrimp and whole fish to form a seafood mix to bake in the oven. Stuff bell peppers with feta cheese, goat cheese or cream cheese. Select baby green peppers when using cheese as a topping to make tasty appetizers.

Rice

Another common topping in stuffed bell peppers is white and brown rice. This is a good ingredient to use in place of meat or fish for a healthier alternative to your bell pepper recipe. Mix white or brown rice with cheese, spices and tomatoes for a delicious main meal. Cook rice before you stuff it inside the bell pepper, and if you want the optimal healthy meal, choose brown rice which is loaded with fiber and protein--and unlike white rice, has not been stripped of nutrients during processing.

Vegetables, Fruit and Nuts

Bell peppers can also be stuffed with other vegetables such as pinto beans, tomatoes, mushrooms, potatoes, zucchini, spinach and carrots. Fruits and nuts such as apples, raisins and walnuts also make a tasty stuffing; Granny Smith apples are good because they're tart and retain their flavor when baked. These toppings can enhance the flavor of other ingredients in the stuffed bell pepper and the fruits especially can create a sweet counterpoint to the meat and fish in your recipe.

Tags: bell pepper, also stuffed, also stuffed with, bell peppers, brown rice

Healthy Vegetable Meals

Finding ways to increase your healthy vegetable consumption can be challenging. With fresh produce and a few cooking tricks, you can turn regular, run-of-the-mill vegetables into a delicious, healthy meal.

Basic Vegetable Meal

Any vegetable can be delicious if prepared the right way. Steaming is one of the healthiest ways to cook vegetables, but steamed veggies often taste rubbery and lack flavor.

Try cutting your vegetable of choice into bite-sized pieces. Drizzle 1 or 2 tbsp. of good olive oil into a cast-iron skillet. Mince two or three cloves of fresh garlic (more if you love garlic), and mix along with the olive oil in the pan. Throw in a pinch of sea salt and toss with your chopped vegetable.

Place the pan in a pre-heated oven set to 375 degrees F. Depending upon the vegetable, it could take anywhere from 10 to 25 minutes for your dish to cook. Cooking times vary by taste. Some people like their vegetables well roasted, while others like them warmed. When your vegetable dish is finished, consider topping it with finely-grated Parmesan cheese.

Try this cooking method with asparagus, broccoli, red or green peppers, Brussels sprouts, cauliflower, carrots, tomatoes, zucchini, squash or mushrooms. Mixing different vegetables together is always a great way to beef up the meal. You can also cook whole-wheat couscous and top it with the warm vegetables.

Vegetable Soups

Soup dishes loaded with vegetables can be filling and high in nutrients and vitamins. On a hot day, a bowl of gazpacho soup can cool you off and fulfill your daily vitamin requirements. This non-cooked food is easy to prepare; make the soup in bulk so you'll have leftovers on hand.

Gazpacho soup consists of cucumber, red bell peppers, plum tomatoes, garlic, onion, Kosher salt, white wine vinegar, freshly-ground pepper and plenty of tomato juice. The majority of the ingredients are combined in a food processor and blended with the tomato juice.

Another fast and healthy soup is a white and black bean soup with green peppers and tomatoes. Puree a can of white beans in the food processor along with half a cup of chicken broth. In a cast iron pot, combine three cloves of minced garlic and olive oil and simmer. Add the white bean combination to the pot and simmer for a few minutes. Add a can of black beans, one diced green pepper and two diced plum tomatoes. Add a dash of cumin and sea salt to taste and serve warm.

Vegetable Side Dishes

Create a side dish of sweet potato "fries" or collard greens to compliment your main course. Baked sweet potato chips area a healthy take on French fries. Sweet potatoes contain more vitamins and nutrients than a regular potato, but you can also use Yukon Gold potatoes if you prefer.

Thinly slice the potato and brush each side with olive oil. Lightly sprinkle each chip with sea salt and line an ungreased baking sheet with the chips. Bake at 425 degrees F for 10 to 20 minutes, depending on how thinly you sliced the chips.

Another great side is collard greens or kale, both of which can be made completely vegetarian. In a large stock pot, combine 2 or 3 tbsp. of olive oil and four cloves of minced garlic. Sizzle the garlic for a few minutes, then slowly add the collards or kale to the pot. Stir each group of greens with the garlic and oil so each leaf is covered.

Once you've added the entire bag of greens, season with sea salt and fresh-ground pepper. Pour 3 to 4 cups of vegetable broth in the pot and simmer until tender. Add a splash of white wine vinegar and combine.

Tags: along with, cloves minced, cloves minced garlic, collard greens, food processor, green peppers, minced garlic

Business Breakfast Ideas

Fruit is a business breakfast idea that everyone will enjoy.

Throwing a business breakfast can be intimidating because there are so many tastes and eating habits to consider. Another challenge of a business breakfast is that most often, you don't have access to the traditional appliances, like an oven or stove, that are usually required to make breakfast. However, there are some simple business breakfast ideas that are perfect for on-the-go meetings, with options that will make everyone happy.

Beverages

A business breakfast idea that always works is beverages. Even if most people don't eat breakfast regularly, they will still drink coffee, tea or juice. Make sure you provide caffeinated and decaffeinated coffee options, as well as all of the extras, such as cream, sugar, soy milk and artificial sweeteners. Most bagel shops and delis offer on-the-go coffee in portable boxes with a closeable twist spout, and coffee mugs, cream and sugar are included. If you want a more creative and upscale option, you could serve a variety of juices. Simply make them ahead of time and serve them in different carafes. You could make orange juice, grapefruit juice, tomato juice and even watermelon juice. Guests will love sampling the different types of juices, and even mixing them a bit if they are brave.

Entrees

If you want to serve more traditional breakfast items, but you don't know make them portable, a casserole or strata is a great compromise. There are many breakfast casseroles that can be made the night before and refrigerated. You can bake it in the morning, and transport it in an insulated carrying case to keep it warm. Websites such as AllRecipes.com and Cooks.com have a variety of recipes for egg casseroles with vegetables, meats, and cheeses, potato and hash brown casseroles, and even French toast casseroles. Be sure to find out if anyone in the group has an allergy to dairy products, or lives a vegan lifestyle. If so, you can make one casserole using egg substitutes and soy milk.

Breads

If you are looking for a more casual business breakfast idea, offering a variety of breakfast breads will work well also. Set up a buffet table with a variety of bagels and cream cheese spreads, hummus, butter and jam. You could also offer tomatoes, or lox, which is cured, cold smoked salmon often served on bagels with cream cheese, tomatoes and sometimes onions. Another idea is to serve croissants or English muffins with jelly, butter or flavored cream cheese.

Sides

For your guests who eat a lighter breakfast, it is a good idea to have a fruit bar or fruit salad for them to enjoy. Cut up cantaloupe, strawberries, apples, oranges and bananas, or you could also use a bowl of whole fruits for guests to grab and eat later. If you are having various tables, you could use fruit bowls as centerpieces as well.

Tags: business breakfast, breakfast idea, business breakfast idea, cream cheese, breakfast idea that

Presentations For Fruit Salads

Using the fruit as a bowl is attractive and makes clean-up fast.

Fruit salads are rich in vitamins, beauty and color. Take advantage of the many colors of fruit to create artful presentations at the dining table. Think of the occasion, portability and longevity of the fruit salad when deciding display it. Serve in a bowl for a large group of people; in individual servings if hosting an intimate lunch or dinner party where the exact number of guests is known.

Fruit Bowl

Use the fruit as a serving bowl for picnics, cookouts and potlucks to eliminate cleanup of a sticky dish at the end. Medium-size watermelon and honeydew are good choices, since they are sturdy with a thick rind. Slice the melon of choice in half and use a melon-baller to scoop out the pulp into a mixing bowl. Chop the desired fruit into bite-size pieces and refill the melon. Cover tightly with plastic wrap and store in the refrigerator until it is time to serve.

Clear Glass Container

Layering the fruit salad makes an elegant presentation. The bottom layer of the fruit salad should be a fruit that fares well with liquid, such as apple cubes. Choose an array of rich colored fruit for this salad, such as blueberries, kiwis, mandarin orange slices and cherries, layered with lighter tones, such as sliced bananas and pears. Keep tightly covered with plastic wrap till serving time in the refrigerator.

Individual Servings

Serve small, individual cups of fruit salad when hosting a meal. These can be presented in halved apples, ramekins, ice cream dishes, wine glasses or even clear drinking glasses. Individual presentations open the opportunity to modify the salad. Make the bottom layer of gelatin with a fruit of choice, chocolate mousse or Greek yogurt with honey to add some variety to the layering of the salad. Serve chilled and enjoy the compliments.

Considerations

Consider the number of people when preparing the fruit salad. If for a group more than 10, prepare it for a few people less, in order to avoid discarding warm and ruined fruit. Bananas, apples and pears get browner than citrus fruits and berries. Ina Garten, known as the Barefoot Contessa, recommends preparing the salad close to the mealtime, splash with limoncello or squeeze the juice from a lemon or two to keep it from browning, and keep refrigerated or out of direct sunlight and heat.

Tags: fruit salad, bottom layer, fruit salad when, plastic wrap, salad when

Slice Cheese And Bread

Serve bread and cheese together for a delightful treat or part of a meal.

A traditional cheese course, served after the entree and before dessert, includes a variety of cheeses and a generous serving of bread. There are more than 400 different kids of cheese, so be sure to experiment with different kinds. Place bread and a selection of cheeses in the center of the table for diners to cut wedges and slices for themselves.

Instructions

1. Consider the overall theme of your meal and the tastes of your guests. If you know your guests like strong, flavorful foods, buy a collection of sharp cheddar cheeses or pungent blue cheeses. If your guests are tentative, assemble a variety of mild cheeses such as Brie and fresh mozzarella.

2. Remove the cheese from the refrigerator one hour prior to serving. Cheese is more enjoyable to eat and more flavorful when it is served and eaten at room temperature. Place the bread in a 200-degree oven for 10 minutes prior to serving so that the crust gets crispy and the inside gets warm and soft.

3. Place the loaf of bread on a cutting board and cut two slices using a sawing motion and gentle pressure with a long, sharp, serrated bread knife. Serving the bread with a few slices already cut encourages guests to take some and slice more.

4. Place the cheese selection -- no more than three or four -- on a small wooden cutting board of glass plate. Slice two or three thin shavings of the sharp cheeses with the paring knife or cheese slicer and leave them on the plate or board. This gives your guests a chance to small sample strong flavored cheeses before taking more. Place a sharp knife beside hard cheeses so that your guests may slice more for themselves.

5. Apply gentle pressure with a cheese spreader to soft cheeses and transfer the cut piece to one of your guest's plate or to your own plate. Place the spreader beside the wedge or block of soft cheese and encourage your guests to help themselves.

Tags: your guests, cutting board, gentle pressure, gentle pressure with, more Place

Eat Popcorn With Syrup

Popcorn is a healthy, often boring snack. Using a popcorn machine and making the fluffy kernels fly into the bowl is half the fun. Different brands now offer a variety of flavors. But besides sitting in a movie theater with a big tub of buttered popcorn, there is little creativity involved in making the snack. So spice up your next batch of popcorn with some syrup using these tips.

Instructions

1. Heat maple syrup and sugar over low heat in a big pot while the popcorn machine pops you a batch of kernels. Make at least six cups of popcorn for every cup of sugar. A hot-air popcorn machine works well with any brand of popcorn you prefer.

2. Let the syrup cool slightly and add the popcorn to the mixture. Stir it all together.

3. Add other ingredients such as dried fruit or nuts if you like. Fold the fruit and nuts into the mixture, stirring all the time. Don't let the mixture harden just yet.

4. Rub butter on your hands and scoop out the popcorn and syrup mixture in small doses. Form the popcorn mixture into any size balls you'd prefer and set them on a piece of waxed paper or on a plate to harden and cool.

5. Keep your hands greasy as you continue to make the popcorn balls.

6. Wrap the popcorn balls in plastic wrap or place them in a plastic bag and tie with a ribbon.

7. Substitute marshmallows and butter for the maple syrup and sugar to get a differently flavored popcorn ball.

Tags: popcorn machine, fruit nuts, maple syrup, maple syrup sugar, popcorn balls

Make Essential Oils From Rosemary Leaves

Rosemary essential oil has many health benefits.

Rosemary essential oil is proclaimed to have a multitude of health benefits, according to organicfacts.net. As an ingredient in shampoos and other hair care products, rosemary is said to improve the growth rate and strength of hair. Rosemary essential oil is also used as a disinfecting mouthwash, and a spray of rosemary essential oil and water can remove bad smells from the air. In aromatherapy, rosemary essential oils are said to provide a mental energy boost and increase concentration.

Instructions

1. Chop the rosemary. Use only the leaves. Discard the stems. You will need at least 18 tablespoons of chopped rosemary after it has dried, so chop a large quantity of rosemary to take shrinkage into account.

2. Spread the rosemary out on the cutting board, and let it dry overnight.

3. Place 6 Tbsp. dried, chopped rosemary in a glass jar. Cover the rosemary with 1 ¼ cups olive oil. Set the jar on a sunny windowsill for 48 hours. Give it a good shake every 12 hours.

4. Place 6 Tbsp. rosemary in the empty jar and cover the mouth with muslin. Pour the contents of the first jar into the second. Pour slowly so the oil can filter into the second jar, while the rosemary pieces are caught by the muslin. Squeeze as much oil as you can from the rosemary caught in the muslin.

5. Cover the second jar tightly and place on the sunny windowsill for 48 hours, shaking every 12 hours. You should change the rosemary as explained in the last step at least one more time, for a total of at least three soaking periods.

6. Strain the oil a final time, and store in a cool, dark place.

Tags: caught muslin, chopped rosemary, every hours, health benefits, into second, Place Tbsp

Make Chicken Dim Sum

Dim Sum is a Chinese delicacy made of individually-sized portions. It can be made of various pastries, dumplings and buns, along with assorted meats, vegetables, and spices. Although dim sum looks delicate and complicated, learning to make your own isn't difficult.

Instructions

Egg White Pancakes

1. Beat the egg whites lightly with the cornstarch, salt and white pepper until blended.

2. Oil a saute pan and heat it over medium high heat.

3. Put 2 tsp. of the egg white mixture into the pan and spread it into a paper-thin circle shape.

4. Continue making egg white pancakes until the batter is gone.

Dim Sum Filling

5. Combine chicken, mushrooms, fat, cilantro, water chestnuts, scallions, salt, white pepper, oyster sauce and sesame oil in a food processor.

6. Set a food processor on pulse setting and pulse until the ingredients are in small pieces.

7. Strip the leaves from several sprigs of cilantro.

8. Boil the sprigs for about 25 seconds or until soft.

Completing the Chicken Dim Sum

9. Place an egg white pancake on a plate. Roll a small amount of chicken filling into a meatball shape.

10. Bring the egg white pancake up around the filling and tie the pancake closed with a sprig of boiled cilantro.

11. Put the dim sum in a steamer for about 5 to 10 minutes.

Tags: food processor, salt white, salt white pepper, white pancake, white pepper

Make Peach Wine

The peach is only one species (Prunus persica) of cultivars. White peaches are usually sweeter with less acidity and yellow peaches tend to have an acidic tang. Wine may be made from both types and the same recipes also may be used for nectarines. The following steps will show make peach wine.

Instructions

1. Weigh the peaches. You should need about ten peaches (about 2 1/2 lbs) but this can vary considerably depending on the variety. Wash and quarter them while removing the brown spots. Leave the skin but remove all of the flesh from the stone.

2. Place the sections in a nylon straining bag and crush them in the first container to extract as much juice as possible. Add all of the ingredients except the water, sugar and yeast.

3. Pour in the hot water and mix thoroughly. Mix in the sugar until the specific gravity (its density to water) is 1.1. This will normally require about 2 ? lbs, but the specific gravity must be measured because there are so many different varieties of peaches. Cover and let stand for one day.

4. Add the yeast and allow the mixture to ferment for three to five days until the specific gravity is 1.04. Rack the liquid into the secondary container and fit the air lock. Rack again in three weeks.

5. Rack into bottles in another three months and allow the wine to age for a year.

Tags: specific gravity, until specific, until specific gravity

Slice A Fresh Pineapple

Purchase a pineapple that has firm, green leaves.

The sweet smell and fresh flavor of a pineapple is nothing that can come from a canned or frozen fruit. Purchase a whole pineapple and savor the ripe and juicy fruit. Serve in slices for a chilled snack, or grill the slices to carmelize the sweet juices for a side dish. However you slice it, serve the fresh pineapple as soon as possible, as the fruit is more likely to spoil once the rind is removed.

Instructions

1. Place a fresh pineapple on its side. Slice off the stem end and the end with the leaves with a sharp butcher knife.

2. Position the pineapple on one of the flat ends. Cut down through the pineapple just inside the skin to remove the outer rind; repeat this all the way around the fruit so you have only the yellow fruit remaining.

3. Use the tip end of the butcher knife to score into the pineapple to remove the round, hard pieces of rind, called eyes, out of the pineapple.

4. Turn the pineapple over on its side. Position the butcher knife approximately 1 inch from one end of the fruit. Cut all the way through the fruit and the inner core; place the round slice of fruit to the side. Continue slicing the fruit in 1-inch thick slices.

5. Position a 1 1/2-inch round cookie cutter in the center of each slice of pineapple so that it surrounds the hard, inner core. Cut through the pineapple and remove the core. Repeat this with the remaining slices.

6. Leave the pineapple slices in rings, or cut the rings in 1-inch-wide chunks.

7. Store the fresh pineapple in an airtight container in the refrigerator for up to 1 day.

Tags: butcher knife, fresh pineapple, inner core, pineapple remove, pineapple that, through pineapple

Make Amazing Homemade Salsa

Make Amazing Homemade Salsa

Ever wanted to make fresh salsa just like they serve in the best Mexican restaurants? Well, now you can. Follow these easy steps to the best tasting salsa you have ever had. And it's a healthy weight and diet choice too.

Instructions

1. Take 3 of your tomatoes. Chop two into rather small pieces. Now take the third tomato and chop into a bit larger sized chunks.

2. Take that fourth tomato and simply squeeze it for it's juice. Squeeze it right over top of those tomato pieces you cut in step one. Get every thing you can out of yoru squeeze. I find it easy to cut my tomato in half and squeeze one side at a time.

3. Add in your 4 oz. can of chillies. If they are not already chopped, do so at this time.

4. Take your white onion and chop it into mostly fine pieces leaving a few larger pieces as well. The larger pieces of onion and tomato add a little variety and chunk to your salsa...keeps it from being overly liquid.

5. Take your two jalapeno peppers and chop them into your growing bowl of salsa. I leave out as much of the seeds as possible. It's the seed that carries the heat, so add them if you want to turn up the temperature on your salsa.

6. Now season your salsa to taste. I recommend you start light on the garlic powder. You can always add more at anytime. I usually start with a 1/4 teaspoon. Then add salt and pepper to your liking.

7. Finally, squeeze half a lemon for it's juice and add right into your salsa. This gives it that finishing touch.

8. You are ready to enjoy your freshly made salsa. Get out those tortilla chips and have at it. Enjoy!

Tags: your salsa, Take your, Amazing Homemade, Amazing Homemade Salsa, Homemade Salsa

Make A Riddling Wine Rack

Riddling is process used in making champagnes and heavy red wines. The bottles are inserted into the riddling rack, which has angled holes. Over time, the bottles are slowly rotated and the angle of the rack increased, with the sediment in the wine settling into the neck. When the last of the sediment has settled, the neck is frozen, the plug is removed and the wine is recorked. You can use a riddling rack in home wine production or as an attractive way to display wines that do not require cooling.

Instructions

1. Set the drill press for a 45-degree angle. Using the 2.5-inch hole saw and starting 5 inches from the top of each board, drill a series of seven holes on 5-inch centers from the top 5-inch mark.

2. Join three of the boards with three oak strips placed between the second and third, fourth and fifth and sixth and seventh riddling holes. Make sure the boards are positioned so that the riddling hole angles will be upward when the rack is standing. Repeat the process with the final three boards. When this is complete, if you wish, stain or finish the rack sections.

3. Screw in the open hooks on both sides of the rack sections, 2 feet from the top. You will use the chain to either adjust the angle of the rack, if you are using it to riddle homemade wine, or as a safety chain to keep the rack from flattening, if you are using it for storage only.

4. Position each section and join them with the piano hinge. Set up the rack and store your wine bottles.

Tags: angle rack, rack sections, riddling rack, three boards

Make Turkey Soup

Make Turkey Soup

Homemade turkey soup, made with the left-overs of your cooked turkey, is the ultimate no-waste recipe and a great way to use your thanksgiving leftovers. This turkey soup recipe serves about 10.

Instructions

Make the Base

1. Heat oil in a large soup pot over medium heat.

2. Add half the onions, carrots and celery. Cover and cook 5 minutes, stirring occasionally.

3. Add the turkey carcass and cover with cold water to 1 inch above the turkey.

4. Raise heat to high, bring to a boil, and skim off any foam that rises to the top.

5. Add the parsley, thyme, bay leaf, salt and pepper. Reduce heat to low and simmer, uncovered, at least 2 hours, and up to 4 hours. Add water as needed to keep the carcass covered.

6. Pour the soup base through a colander, reserving the base liquid.

7. Discard the solids and let the base sit for 5 minutes. Skim any fat off the top of the base.

8. Cool completely and store in an airtight container until ready to use.

Make the Soup

9. Melt butter over medium heat in a large soup pot.

10. Add remaining onions, carrots, celery, turnips and garlic. Cover and cook about 6 minutes, stirring occasionally.

11. Add 2 quarts of the soup base and the parsley and bring to a boil.

12. Reduce heat to low and simmer until the vegetables are tender, about 1 hour.

13. Stir in the turkey in the last 5 minutes of cooking time.

14. Season with salt and pepper. Serve the turkey soup hot.

Tags: bring boil, carrots celery, Cover cook, heat simmer, large soup

Make Organic Refried Beans

Make delicious organic refried beans from scratch in your own home with a few other simple organic ingredients. Refried beans are a tasty complement to any Mexican meal, or you can eat them by themselves for a nutritious snack anytime. Promote natural farming without the use of pesticides by using only organic ingredients and no animal by-products, and you can impress your friends and family with a well-seasoned refried bean dish that is 100 percent organic and vegetarian.

Instructions

1. Pour your bag of dried, organic pinto beans into a strainer and sort through them as you rinse under cool, running water. Remove any dirt, stones or discolored beans.

2. Dump your rinsed beans into a large stockpot and cover them completely with cool water. Fill your other pot to the same level with water only before moving both pots to the stove on high heat.

3. When the beans have reached a rapid boil for two minutes, remove the pot from the heat and pour the beans into your strainer. This flash boil releases much of the gas that causes sugars from the organic pinto beans and will reduce the incidence of stomach discomfort.

4. Return the parboiled beans to the stock and pour the heated water from the second pot over them until they are covered. Return both pots to high heat. When they boil again, lower both stock pots to a simmer and add four whole, cleaned, organic mushrooms and an organic bay leaf.

5. Let the pintos simmer for at least five hours while you supplement the water level from your second pot to keep them covered throughout. Remove beans from the heat and pour them into the strainer when they are tender and creamy on the inside.

6. Remove and discard the mushrooms and bay leaf and return the beans from the strainer back into the empty stockpot. Add organic olive oil, six cloves or more of roasted garlic, organic cumin and a pinch of cayenne.

7. Turn the heat on the stove to medium-high. Smash the beans and mix in the seasonings and oil with a potato masher. When the beans are completely warmed through and appear creamy and blended, remove them from the heat, give them a taste and add salt as needed.

Tags: beans from, beans into, from heat, both pots, from heat pour, heat pour, heat When

Make Delicious Tuna Salad

Delicious tuna salad can be made in less than 20 minutes.

For generations, canned tuna has been a staple of most every kitchen cupboard. Stir together some mayonnaise and tuna, and you've got a run-of-the-mill tuna salad sandwich. But if you want to give that tired combination the all-star treatment, consider throwing in some dried fruit, nuts and spices and serving it on pita bread. Not only will you have a tasty tuna sandwich, but you'll have a meal that is good for your waistline. Because fish is so lean, most tuna salad concoctions offer up 350 calories or less per serving.

Instructions

1. Combine mayonnaise, yogurt, mustard, curry powder, salt and pepper, and minced onions in a medium bowl. Whisk together.

2. Open the tuna can and drain its water. Dump tuna, dried cherries, celery, shallot, apple, walnuts and relish into your mayonnaise-yogurt mixture. Stir until all of the ingredients have been covered by your creamy base.

3. Slice your pitas in half and open so single leaves of lettuce and slices of cheese can be inserted inside. Add the tuna salad into the pitas, using heaping tablespoons. Serve with pickle spears and chips, if desired.

Tags: tuna salad

Serve Limburger Cheese

Limburger cheese has traditionally been served within a pungent sandwich.

Limburger cheese, that aromatic, flavorful classic dairy product, originated in Belgium and can now be found in every corner of the globe. Limburger is a surface-ripened pungent cheese with a distinctive, creamy flavor. Traditionally it is served on rye bread with red onion and mustard. While this sandwich is not for the faint of heart, it pairs well with a cold beer on a hot summer day.

Instructions

1. Cut two thick slices of rye bread and place on a flat, clean surface such as a plate or countertop. Spread an even layer of Dijon mustard on both pieces of rye bread.

2. Prepare the red onion. Cut off one end of the onion and peel off the outer layer of onion skin. Cut a quarter-inch thick round of onion with a sharp blade. Cut the round in half.

3. Lay the onion pieces evenly on one piece of the rye bread, covering the surface of the bread.

4. Use a clean knife to cut half-inch-thick slices of Limburger cheese. Place two or three slices of the Limburger on top of the red onion. Place the other slice of rye bread on top of the Limburger cheese.

5. Serve the Limburger cheese sandwich with a bock beer, pickles or chips.

Tags: Limburger cheese, Serve Limburger, slices Limburger

Arrange A Cold Plate

Whether as an appetizer or a main dish, especially on warm days, a cold plate (think of it as the American version of antipasto) hits the spot. Dip into whatever is in your refrigerator and spread things out on one or two plates in an attractive fashion. Be sure to place a basket of freshly sliced baguette on the side.

Instructions

1. Begin with a dipping idea. Take a large splash of olive oil, a small splash of balsamic vinegar and freshly grated parmesan. Serve in a smaller bowl or even on a small plate. This is for dunking baguette slices.

2. Fan out slices of salami, ham or other cold cuts at the edge of a large plate.

3. Slice hard cheese and fan out as well. Place chunks of camembert, brie or other soft cheeses towards the middle of a plate.

4. Distribute groupings of pepperoncini and/or quality olives such as Kalamata in the middle of your large plate.

5. On the second plate, dab hummus and arrange vegetables such as lettuce leaves and sliced onion. Whole or sliced radishes, sliced tomatos, carrot sticks or celery sticks are other possible ideas. Add carefully sliced hard-boiled eggs (use a wire or accordion slicer if you have one).

6. Dab mustard, horseradish and/or mayonnaise on smaller plate and enjoy the spread.

Tags: large plate

Carry Deviled Eggs To A Potluck

Deviled eggs are a staple at most potlucks. They are cheap, easy to make, and, unlike many foods at a potluck, they usually go quickly. Deviled eggs have a tendency to slip and slide if you just place them in a dish or on a plate. Therefore, you'll have to carefully pack and carry them to your potluck while keeping them cool. Fortunately, this is easy to do with or without a special deviled egg container.

Instructions

1. Invest in a deviled egg container with a cover and handle for easy transportation. Several manufacturers make covered containers with egg impression trays to set the eggs on. Some of the trays are freezable cold packs -- don't forget to freeze them -- to help keep the eggs cool during the potluck. In other carriers, the egg trays lift up and there is room to place a thin cooler pack or a sealed bag of ice underneath.

2. Use a glass or metal pan, such as a 9-by-13-inch baking dish, if you don't have a deviled egg carrier. Lay several pieces of cold lettuce to cover most of the bottom of the dish. Then, place the devilled eggs on top of the lettuce. The lettuce will help keep the eggs from slipping around, especially when carrying it. It also makes for an attractive display. If you don't have a covered dish, cover the eggs with aluminum foil or plastic wrap.

3. Lower the eggs carefully into a large cooler that is layered with a couple of ice packs. Take the eggs out just prior to the serving time for the potluck, especially if the egg carrier does not have cold packs. Be sure to lift the tray straight up and don't carry it an angle or the eggs will slip around, even in a deviled egg carrier.

Tags: cold packs, deviled carrier, deviled container, help keep, help keep eggs

Make Bosc Pear Salad With Chopped Walnuts And Parmigianoreggiano

Bosc pear salad with chopped walnuts and parmigiano-reggiano makes an excellent first course, light lunch and simple, healthy dessert. The combination of the sweet, coarse-textured Bosc pear halves and sultanas with chopped salted walnuts, balsamic vinegar, cracked black pepper and parimigiano-reggiano cheese makes this salad is both sweet and savory and is quite refreshing in the warm spring and summer months. Serve with a glass of champagne and a scoop of French vanilla ice cream for a decadent dessert.

Instructions

1. Put the sultanas in a small bowl and add enough warm water to cover them. Soak for 45 minutes and strain. Pat dry with disposable kitchen towels. Preheat the oven to 350 degrees Fahrenheit.

2. Place the salted walnuts on a baking sheet and cook in the oven for 5 to 7 minutes. Transfer to a small bowl to cool at room temperature or put the bowl in the refrigerator to cool the walnuts if you are in a hurry to serve the dish.

3. Mix the balsamic vinegar and virgin olive oil in a small mixing bowl with a whisk. Add kosher salt and cracked black pepper to taste. Set aside.

4. Peel the pears and cut them in half, removing the cores. Slice each pear half into eight sections. Put 10 sections on each plate and top with the sultanas and walnuts. Pour the vinaigrette mixture and sprinkle the shaved cheese over the top. Serve immediately.

Tags: balsamic vinegar, black pepper, cracked black, cracked black pepper, salted walnuts, small bowl, with chopped

Live With A Vegan

Living with a vegan can be challenging, whether the animal-lover is your spouse, child or parent. Serious vegans avoid not only meat, dairy and eggs, but also cosmetics or chemical products tested on animals, leather, fur, down and wool. Living with a vegan means showing sensitivity toward a different lifestyle, and it affects everything from the food in your refrigerator to the gifts you give.

Instructions

1. Take the vegan diet and belief system seriously. Vegans have good reasons to feel strongly about their viewpoints. For example, if everyone became vegan, resources to end world hunger would materialize and the environment would be cleaner. Animal agriculture is a wasteful way of producing food, because feeding farm animals uses water, land and fertilizer that could be used to directly produce human food. Animal waste is also the main cause of pollution in rivers and groundwater.

2. Recognize that, even if your vegan loved one plans to be the main cook the family, you might need to help out with the cooking. Many vegans are disgusted to even touch raw animal flesh, and preparing meat and dairy in addition to vegan meals can be double the cooking workload-this is a lot to expect of your vegan family member. If you don't like the taste of vegan meals, discuss ways to resolve the issue, and be prepared to compromise. You might sometimes cook non-vegan meals for the non-vegans in your family, or frequently take the family to restaurants offering meals that suit the vegan diet as well as your own tastes.

3. Be careful about the gifts you give your vegan loved one. Most vegans feel strongly that people should stop eating meat because farm animals are abused and exploited. Vegans want to live a cruelty-free lifestyle, so buying a fur coat or genuine wool slippers for your vegan loved one might not get the reaction you're seeking. Vegan cookbooks and vegan gift baskets are great gifts for vegans, but don't buy specifically vegan gifts every time; be both creative and sensitive to the vegan lifestyle when buying gifts.

4. Listen and nod when your vegan loved one talks about the plentiful protein content in vegetables or the inaccuracy of the outdated food pyramid. Genuinely hearing your vegan loved one might sometimes wear on you, especially if you don't agree with your beloved vegan's views, but the health benefits of a vegan diet are proven and keeping an open mind is good for your relationship.

5. Pick your battles if you can't help but debate with your vegan loved one about the benefits of your own meat-eating, milk guzzling lifestyle. Understand that most vegans have done their homework, and you won't offer a valid argument if you don't perform similar research. Study the issues surrounding veganism to know which are really controversial; then your side of the debate might actually have a solid foundation.

6. Take pride in your vegan family member. Even if the lifestyle doesn't agree with you, let your friends know that you consider your vegan loved one to be enlightened rather than weird. No matter how tactful you try to be, your vegan family member can sense when you inwardly ridicule the vegan diet or lifestyle. Find ways to show your vegan loved one that you respect veganism; this demonstrates tolerance and consideration for the person you love.

Tags: your vegan, your vegan loved, vegan loved, vegan diet, family member, vegan family, vegan family member

How Many Calories Are Burned In Exercise

How Many Calories Are Burned in Exercise?

People exercise for any number of reasons. At the core of most motives is the desire to lose or control weight. Exercising burns calories, but all exercises are not created equally. There are vast differences you should be aware of if your goal is to maximize calories burned per workout.

Indoor Exercises

Jumping rope at a fast pace burns calories quickly. A 155-pound person will burn an average of 844 calories per hour. An hour on a stationary bike will burn 739 calories and an hour on a stair-treadmill will burn 422 calories.

On the Road

Walking at a brisk pace--4 mph--will burn 281 calories. Walking uphill at 3.5 mph will burn 422 calories, while running at just over 5 mph will result in 633 calories burned. Biking, vigorously, will burn 704 calories.

Take A Dip

Swimming is a low-impact workout. Swimming laps at a moderate pace for one hour will burn 563 calories. Vigorously treading water will burn 704 calories per hour. Water aerobics will burn an average of 281 calories, while water polo will burn 700-plus calories in an hour of play.

Pastimes / Sports

Play an hour of tennis (singles), and you can expect to burn 563 calories, the same amount you would burn in one hour of beach volleyball. An hour of golf, with an electric cart, will burn 246 calories. Lose the electric cart and you can burn 352 calories in that same hour.

Feel the Burn

The activities with the highest number of calories burned in an hour are not for the timid and certainly not the beginner. Race a bike at 20 mph, and you will burn 1,126 calories in an hour. Running up stairs will net you 1,056 calories, and cross-country skiing uphill will burn 1,161 calories.

Tags: burn calories, will burn, will burn calories, calories hour, burn calories hour

Make Bread Bowls From Frozen Bread Dough

Frozen bread dough makes homemade bread bowls a snap.

Bread bowls are edible containers for serving soups and stews -- clam chowder and chili are popular additions to the bowl in North America. The bread's taste is affected through absorption of whatever is placed in it. Generally baked with a thick crust to keep the bread's integrity after liquids are poured in, the bowls are best when made fresh and served still warm. Frozen bread dough allows for this with little effort, and only a few simple steps.

Instructions

1. Thaw the bread dough to room temperature.

2. Grease the baking sheet with the butter.

3. Divide the bread dough into 12 large chunks and roll them into balls. Place them on the baking sheet.

4. Allow the dough to double in size, about an hour, in a warm place.

5. Preheat the oven to 350 degrees Fahrenheit.

6. Insert the rolls into the oven and cook for 20 minutes, or until golden brown.

7. Remove the rolls and let cool. Using a small, sharp serrated knife, cut a large round hole in the top of the roll, big enough to hold soup.

8. Take out the cut out and scoop out some of the bread underneath, leaving at least a 1/2 inch of bread in the bowl. Place the cut out bread piece beside the bowl, and use it to scoop soup while eating.

Tags: baking sheet, bread dough, bread dough, Frozen bread dough

Recipes For Diabetic Baking & Cooking

Recipes for Diabetic Baking & Cooking

If you are a diabetic, it is important to watch your carbohydrate intake closely and keep blood sugar at acceptable levels. That does not mean you can no longer enjoy meals and snacks. There is a host of recipes that fit right into your dietary requirements. By writing a daily or weekly meal plan and closely reading labels, you will keep healthy and find many favorite dishes. You can also cook for the whole family.

Diabetes

There are two types of diabetes. In the first type, or Type 1, the pancreas no longer makes insulin. If working properly, the pancreas allows the body to convert blood sugar, or glucose, into energy. When insulin is no longer being produced, too much sugar stays in the blood. At worst, this can lead to diabetic ketoacidosis, or severe damage to the eyes, heart, blood vessels, nerves and kidney. It can also be fatal. The second type is called juvenile diabetes, because it normally starts in childhood. Type 2 is the more-common illness, where the body either does not make enough insulin or has difficulty using the insulin produced in a healthy way. Although Type 1 people have to take insulin, most Type 2 can use diet, exercise and medicine for treatment.

Guidelines

Staying healthy as a diabetic not only necessitates following a specific diet, but also following certain general guidelines. This includes eating few items with sugar, having smaller meals more often, carefully watching carbohydrates, eating whole-grain foods, fruits and vegetables, and having less fat in the diet. This means not eating or drinking candy, cake, fried foods, fatty meat or whole milk.

Chicken Pizza Pizazz

Here is a meal the whole family can enjoy with you. Ingredients: One pizza dough tube in grocery by refrigerated rolls; one teaspoon dried oregano; one teaspoon dried parsley; two de-boned, skinned and cooked chicken breasts cut up in 1/4-sized pieces; 1/2 cup low-sodium of your favorite non-sweetened spaghetti sauce; several mushrooms, peppers or any other second vegetable topping you like; 1 tbsp. Parmesan cheese; 1/4 to 1/2 (depending on single/double) low-fat mozzarella cheese.

Roll out the pizza dough into a 10-inch circle and place on a lightly greased (no-stick spray) cookie sheet. Spread pizza with tomato sauce and evenly distribute chicken and vegetables. Cover with mozzarella cheese. Sprinkle on Parmesan cheese. Bake until cheese is melted at oven temperature noted on tube. Remove from oven and allow it to cool for one minute and cut into 8 slices.

Diabetic exchanges: 1 meat lean, 1 bread/starch

Snack Time Smoothie

Snacks are an important part of a diabetic's diet in order to keep blood sugar stable. Everyone loves a fruit smoothie. Combine a cup fresh or frozen blueberries, 1/2-cup skim milk, a dash of vanilla, and a sweetener (optional). Blend until smooth.

Exchanges: 1 1/2 fruit, 1 skim milk

Pasta Pleasure

What family does not like pasta? Here are the ingredients for a cheesy luscious lasagna: 8 oz. of whole wheat lasagna noodles; 1/2 cup of unsweetened, low-salt tomato sauce, 1 lb. of 85 percent hamburger meat; 3 cups low-fat ricotta cheese; 2 eggs; 2 tbsp. grated Parmesan cheese; 1/2 cup grated mozzarella cheese; salt and pepper to season.

Preheat oven to 350 degrees. Cook the lasagna pasta al dente in boiling water and drain. Brown the meat in a frying pan and drain. Add salt and pepper as desired. Mix ricotta, eggs and half the Parmesan in a separate bowl. In a square and lightly greased (with spray) casserole dish, layer the noodles, tomato sauce, ground beef, ricotta mix, and mozzarella. Continue layering until all lasagna is gone. Sprinkle the remaining Parmesan cheese on top. Bake until hot clear through or about 30 minutes at 350. Exchanges: 1 1/2 bread/starch, 3 meat lean.

Tags: Parmesan cheese, blood sugar, mozzarella cheese, tomato sauce, Bake until, Baking Cooking

Make Spinach Pie

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Greeks eat a mostly vegetarian diet, and fish, due to their location amongst the Aegean and Mediterranean Seas. Spinach pie, or spanakopita (in Greek) is a great appetizer or main dish. It is made mostly with feta cheese and Spinach. Make this dish to impress your friends or relatives--even if they aren't Greek! Add this to my Recipe Box.

Instructions

Spanakopita tonight!

1. Make sure the spinach is thoroughly drained. Drain spinach first so you can prepare the other ingredients while the spinach drains. Pat dry with paper towels.

2. Place thoroughly dried spinach in bowl and mix in the onions and feta.

3. Add the beaten eggs and stir or mix in with hands.

4. Mix in dill and parsley. Add salt and pepper to your liking.

5. Preheat oven to 375 degrees. Brush bottom of 9 X 13 dish with butter.

6. Layer the filo dough, one sheet at a time, coating thoroughly with butter. Make sure the ends of the sheet have enough butter on them or they will flake around the edges.

7. After 8 buttered sheets, add in the spinach and feta filling. Then layer the last 8 sheets, buttering each sheet thoroughly.

8. Bake for 40 minutes. Let stand 15 minutes before serving.

Tags: Make sure, with butter

Baile Folklorico History

Although the term baile folklorico literally translates to folk dancing, it has a broader meaning than the English term. Baile folklorico refers to the traditional dances of Latin America, specifically Mexico and Central America, although there are some dances indigenous to the American Southwest that people also call baile folklorico. The origins of the many Latin American dances that fall under the umbrella term of baile folklorico are diverse, but the history of the popularization of baile folklorico is easy to trace.

History

Some folk dances in Mexico and Central America can be traced back to indigenous traditions and ancient cultures. Other dances are derived from the time the Spanish colonized Mexico, such as Jalisco's classic Jarabe, which features men in Spanish charro regalia and women in white dresses with bright ribbons, an indigenous tradition. However, the popular form of baile folklorico, in which traditional dances were modified and presented as a stage performance, began in 1952. Amalia Hernandez used her knowledge of ballet and modern dance to alter indigenous folk dances and premiered her troupe, the Ballet Folklorico Mexico. She also started a school in Mexico City focusing on folk dances.

Significance

These beginnings of Ballet Folklorico Mexico were humble. Hernandez had only eight dancers in the troupe, which restricted the types of performances they could give. Within five years, however, she had an ensemble of over 50 artists. She was able to expand her choreography to include some of the pieces for which the genre is known, involving over 35 dancers backed by live musicians. The Ballet Folklorico Mexico took to the road, performing everywhere from New York to Chicago to Paris. It has also continued to perform in its birthplace of Mexico City, every week, at the Palacio de Bellas Artes.

Features

The features of many dances categorized as baile folklorico are similar. The dancers wear traditional dress, often with ornate beading, embroidery, weaving and ribbons. Most dances tell a story, which often involves flirtation, love or jealousy. The movement and style is theatrical, with spinning, tapping, stomping and hopping. The most lavish performances feature live mariachi musicians who perform onstage as well, typically behind the dancers.

Expert Insight

Amalia Hernandez describes her troupe's unique fusing between ancient traditions and modern techniques as "the Mexico from yesterday and today," noting that the songs and dances are "born from ruins created between the black braids of the natives." She strives to capture both the pathos and the beauty of her country's long history.

Effects

The popularization of ballet folklorico has inspired many dance troupes to master indigenous dance forms with modern flourishes. In the city of Oaxaca, this fusion is on display in the annual Guelaguetza festival. This dance event, which usually takes place in late July, includes some notable dances such as The Dance of the Plumes, in which the performers wear enormous multicolored feather headdresses, and another dance that concludes with dancers pelting entire pineapples into the crowd.

Tags: Ballet Folklorico, Ballet Folklorico Mexico, folk dances, Folklorico Mexico, Amalia Hernandez, baile folklorico

A List Of Italian Soups

Minestrone is a classic Italian soup.

When serving a classic Italian meal for company, starting with a homemade soup sets the tone for the meal ahead. Several Italian soups will complement an entree nicely, especially when attention is paid to seasonal varieties and how light or filling the soup course is. A relatively clean broth soup pairs well with a heavy pasta dish, and a soup with more heft might round out a fish and steamed vegetable plate.

Minestrone

Minestrone, probably the most well-known of the Italian soups, is a tomato-based soup that contains a variety of mixed vegetables, beans and a small pasta such as macaroni. The word hodgepodge comes up frequently when discussing the ingredient list for minestrone, but that doesn't make it any less tasty. Recipes for minestrone are as plentiful as those for chicken noodle and will incorporate the regional fare at hand. Coastal Italian towns might add shellfish, and inland regions incorporate sausage or other meats into the soup.

Stracciatella

This soup, also known as Roman egg drop soup, features thin strands of cooked egg. This is a light soup, classically made with just broth, Parmesan cheese and raw egg whisked into the soup before serving. Additional seasonings and ingredients might include nutmeg, lemon juice, orzo pasta or fresh herbs. Before adding the egg, beat it in a small bowl until smooth and add in the Parmesan cheese. When the broth is hot, whisk the egg and cheese mixture into the soup and stir continuously until the egg cooks thoroughly.

Pasta Fagioli

A well-known starter in many Italian restaurants, this classic pasta and bean (fagioli) soup has a homey, filling quality. Add texture by removing a cup of the beans with some broth toward the end of the cooking time and blend until it reaches a smooth consistency. Whisk this back into the broth and cook for another 10 or 15 minutes. This soup works well as a hearty, vegetarian soup or with the addition of prosciutto or bacon.

Italian Wedding Soup

The Italian name for this soup is "minestra maritata" which literally means "marriage soup," and doesn't have anything to do with weddings at all. The marriage here is the combination of meat broth and cooked greens, both of which are cooked separately and then "married" prior to serving. The meat broth should be cooked fresh, from the carcass of beef or chicken along with root vegetables and light herbs such as parsley. After cooking, strain the broth through a fine mesh strainer. Allow the broth to cool long enough so the fat collects on top and can be skimmed off. Boil a combination of chard, spinach, kale, collards or cabbage in a separate stockpot until tender and add to the hot broth the drained greens into the hot meat broth.

Tags: into soup, meat broth, classic Italian, Italian soups, Parmesan cheese