Healthy Cooking is a Must for Families

29. January 2012 · Write a comment · Categories: Uncategorized · Tags: , ,

When it comes to cooking healthy meals for our families, there is always some degree of dissention among the ranks. The good news is that there are recipes that are very healthy but the healthy nature of these recipes is somewhat disguised. What they do not know in these instances truly should not bring harm their way (outside of allergies, which should never be ignored).

Healthy cooking is often difficult as most of us do not want to spend time planning and preparing meals that our families refuse to eat. At the same time, we want our families to be healthy so we feel compelled to learn new and improved ways of cooking healthy foods for our family to enjoy (and unfortunately in some cases scorn).

With weight and nutrition being known as the culprit in so many health conditions it is impossible to ignore the importance of not only eating healthy ourselves but also of teaching our children the importance of eating healthy. One way to insure that your loved ones are in fact eating healthy is to make sure that you are cooking healthy and nutritious foods for them. This does not mean that you cannot enjoy the occasional calorie splurge or even that you shouldn’t. The key to cooking healthy is learning to control portions and understanding the importance of moderation.

For those that are hoping to incorporate healthy cooking habits into their daily routines, there are no more resources available than ever before in order to assist you in those endeavors. You can seek the services of a professional nutritionist, your doctor can offer advice, you can find all kinds of books on healthy eating, cooking, and living at your local library, and the Internet is an outstanding source of all kinds of information when it comes to leading a healthier lifestyle all around.

There are many books and magazines that are filled with recipes that encourage healthy cooking and eating habits. If you truly love to cook, then there is no shortage of recipes that you can try out along the way. The really good news is that you can incorporate healthy cooking into your cooking routine whether you are cooking for one or a household of ten.

There are many that will argue that cooking healthy food costs more than cooking the prepackaged foods that pack on the calories and additives. The truth of the matter is that when you compare the costs with the medical bills of the future for failing to do so, they seem rather slight by comparison. Yes, good food costs more money. In many cases, that is a simple fact of life. However, by learning portion control and eating the proper portions you just may discover that you are actually spending less as you adjust to the proper amounts of food you should be consuming in order to maintain a healthy and active lifestyle.

Cooking healthy isn’t an overnight change; it is a lifestyle change that should be implemented one step at a time. You do not have to go into your kitchen and through out every little thing that you deem ‘unhealthy’ only work to not buy more of these items once they’ve been used. Make wiser decisions when purchasing fats for food preparation and you will discover that you’ve made a vitally important step in the process of incorporating healthy cooking and eating habits in your home.

It’s those small steps you take towards your goal of cooking healthy foods for your family that will matter far more than any giant leap. Before you know it you will find that you all have more energy and a better sense of overall health than you would have imagined before changing your cooking habits. If that isn’t enough to encourage you however, you can always check out the excuse to go shopping for new clothes after you drop a size or two.

Fish Cooking Basics – How to Transform Those Fish You Just Caught into a Wonderful Seafood Dinner

29. January 2012 · Write a comment · Categories: Uncategorized · Tags: , , , , , , ,

Fish Cooking Basics

I must admit that I have met more than a few fishermen that know every trick in the book to catch fish, but after they have caught it, have no idea what to do with it. So if you are still wondering what you should be doing with those fish you caught, I have some help for you. The basic techniques for turning those fish into food are very simple and I have outlined the basic information and cooking methods for you.

10 minutes to the inch

Whether you are grilling, frying, baking, poaching, steaming of broiling your fish, the basic rule is that it will take 8-10 minutes of cooking time for every inch of thickness. The biggest mistake most people make in cooking fish is to over cook it. Now if the fish is frozen, count on 20 minutes per inch.

It starts at the water

Fish can degrade quickly after you catch it. One thing you can do to prevent this is kill the fish as quickly as possible. Smack it in the head with a club, then cut the gills with a knife. This will bleed the fish out quickly and slow down spoilage.

You caught it, you clean it

OK, so you probably know this already, but you need to clean the innards out, using a sharpknife and your thumb or narrow spoon. The longer you leave that stuff in there, the more chance it will have to start messing with the fish’s flavor.

When is it done?

The classical definition is that fish is done when it hits 160° and the juices run clear. Stick a fork into the thickest portion and twist gently. It should be flaky, but please, what ever you do, don’t let it cook into dry nastiness.

NUKING (MICROWAVING) FISH – Fillets, 1″ thick steaks

Yes, this is a valid fish cooking method!Microwaves cook by exciting (heating up) the water in whatever you put in there. Now call me crazy, but fish are just full of moisture. Gee… wonder why? Here are the proper steps for nuking fish. Allow 6 minutes per pound of fish, and remember that no two microwave ovens will be the same so adjust accordingly.

Arrange the fish with the thickest parts towards the edge of the plate, and tuck and thin parts under so they don’t get overdone. One layer deep only please.
Cover with plastic wrap, but pull one corner back just a little, or punch a little hole in it to vent steam.
Don’t blast it! Cook at 70% of full power. Again, we are looking for just flaky.

Let the fish rest for three minutes after you nuke it.

PAN FRYING (SAUTÉING) – Fillets less than 1-1/2″ thick, scallops, large shrimp

The old standby by for cooking fish, there are countless variations on how to pay fry fish.The basics are to heat butter or oil over medium heat in a pan big enough to comfortably hold your fish. Then cook on one side till brown then turn over and brown the other side. This shouldn’t take long so don’t over cook them!

What you do with them before you drop them in the pan is what matters the most. To be a purist, you can pat them dry and just lightly season them with salt and pepper. Of course if you want to get fancy, you can always coat them with egg and bread them with flour or bread crumbs.Then we get into seasoning of the breading and things get really interesting. Have fun, experiment.

BROILING – Fillets & Steaks 1/4″ to 1-1/2″ thick, Scallops & Shrimp

Think of broiling as blast cooking your seafood. Put the top rack ~4 inches below the broiling element and pre-heat that puppy. One thing to remember is that broiling can suck the moisture right out of fish, so you have to make sure it doesn’t dry out and get nasty. Fish like Salmon, Tuna and Swordfish have enough oil already to keep them moist, but think about marinating other types of fish.

Drop your fish on the broiling pan, season it lightly and get it under the broiler. Keep a watchful eye on it though. Broilers will take food from done to crispy in the blink of an eye.

STEAMING SEAFOOD – Fillets, Steaks, Whole Fish and Shellfish

Steaming is about as easy and healthy as it gets. No added oil is needed, just a little salt and pepper. If you like, you can steam your veggies right along with your fish! Just remember the 10 minutes to an inch rule and go for it.

BAKING SEAFOOD – Fish Fillets, Steaks, Shellfish & Whole Fish

Baking is the tame version of broiling. Set your oven for 450° and away you go! As for the fish, arrange them one layer deep in a lightly oiled pan, tucking any thin parts under so they don’t burn. Variations include breading, coating with oil/butter, and topping with fruit and/or veggies.

POACHING (NOT BOILING) SEAFOOD – Whole fish, Steaks, Fillets, Shrimp, Scallops

Basic poaching technique is to cook the seafood in a broad, shallow pan filled with enough hot, but not boiling liquid to completely cover it. Any liquid will do, from plain water to concoctions of water, wine, herbs and stock. The liquid should be brought to a boil then turned down till you see movement, but no bubbles breaking on the surface. Carefully place your food in the water and cook the required time. Another very healthy way to cook your seafood!

STIR-FRYING – Chunks and strips of firm fish, Shrimp, Scallops, Squid

Stir frying is broiling from the bottom effectively. This is because to correctly stir fry, even cooking, make sure that your pieces of food are fairly uniform. Here is the basic stir frying technique.

Heat the wok over high heat with oil till the oil starts to smoke. Add your vegetables if any and stir constantly. Cook until they are just a little tender and then set aside.
Add oil if needed and reheat the pan. Cook the seafood, stirring constantly so it doesn’t stick. Cook until it is browned slightly and opaque in the center.
Add the veggies back in along with some sauce and any other seasonings you like. And you are done!

GOOD OLD GRILLING – What can’t you grill?

Whole encyclopedias could, and probably have been written about grilling. It must tap into some primal spot in our soul to be outside, cooking or burning a piece of meat over some hot coals. Here are the main points to remember.
Keep your grill clean! Dirt grills cook unevenly and dirty grates are more likely to have food stick to them.
Oil your grill grates! It will help keep the food from bonding to them.
Grilling can dry food out like broiling does, so use fatty fish, and consider using a marinade or oiling and seasoning your fish before grilling.
For fish that is small, or might fall apart, use aluminum foil on the grill.
Once you put the food down on the grates, don’t mess with it! As my cooking hero Alton Brown says ‘Just walk away!’ Granted, not for long but don’t fiddle with it till it is time to turn it over.

So there you have the basics of cooking fish. Best of luck in your cooking adventures! Just remember to let your creativity flow and don’t be afraid of trying new things!

Cliff is a long time fisherman and cook hails from the remote lands in Northern Idaho, but has now moved to the big city. He is also the founder of the web based fishing show ‘Fishing with Cliff’ that can be found at http://www.FishingWithCliff.com where you can watch on demand episodes of his show, and get more great cooking ideas!

Cooking for Crowds Shouldn’t be a Frightening Proposition

28. January 2012 · Write a comment · Categories: Uncategorized · Tags: , , , ,

Most people balk at the idea of cooking for large crowds of people. With images of huge stockpots boiling over and becoming chained to a hot stove and oven for countless hours on end, it’s no wonder that so many people avoid the idea of cooking food for large crowds with more tenacity than they avoid being last in the dinner line.

The good news is that it doesn’t have to be the frightening proposition that so many make it out to be. When it comes to cooking for a large crowd, the planning phase is the most important. You absolutely must plan your meals when feeding a large group of people. This goes far beyond the notion of spaghetti or fried chicken as the meals you are planning. You need to know how many servings you will need. While obviously you never know how hungry people will be or who will eat how much when it comes to cooking for a large crowd it is a good idea to always plan for a few extra mouths in case some need a little more than you may think (you might want to double servings for teen and college aged men that will be dining).

You need to know at least a general number of servings to prepare and adjust your recipe in order to accommodate those needs. Some people find it much simpler if they can double or triple recipes rather than scaling them to specific serving sizes. If this works best for you then by all means incorporate this practice when cooking for crowds. One thing you must be aware of is that you will need to include in order to create the meal you are planning.

Having the proper ingredients and the proper amounts of ingredients is more important in bulk recipes than is often necessary in smaller recipes as there is less leeway when it comes to creating the proper consistency. You should keep this in mind when making purchases for your cooking for a large crowd event.

Some people find the best route to take when it comes to cooking for crowds is to keep everything as close to their normal cooking routine as possible. This would mean that instead of cooking one really huge pan of lasagna for a triple sized crowd, they would instead cook three normal sized pans of lasagna. This accomplishes two things really and is something you may wish to keep in mind despite the extra time spent in the kitchen.

First of all, if something goes, wrong only one third of the meal is in shambles rather than the entire dinner. Second, you have a greater possibility of finding consistency issues before the baking begins if you are using measurements and cooking containers that you are familiar with and comfortable using. It is always best to discover errors and omissions sooner rather than later when it comes to cooking as very few ingredients can be properly added after the fact.

While cooking for crowds may send some into dizzying spells with heart palpitations it helps if you take a few deep breaths, sit down, plan your menu, plan your meals, make a list of your ingredients, and cook in a manner that is comfortable for you. If you would rather get it all over with in one fell swoop, then by all means do just that. If you are more comfortable making multiple dishes of family favorites then that is probably going to be the best course of action in order to meet your large crowd cooking needs.

Most importantly you should remember when cooking for crowds is that you might have just earned yourself a well-deserved night off afterwards. Cooking for crowds is time consuming and should be approached when well rested (if that is even possible) for the best results. There is something that is actually very satisfying about knowing that you have fed a crowd and fed them well.

Outdoor Cooking Methods

27. January 2012 · Write a comment · Categories: Uncategorized · Tags: , ,

There are many reasons you may want to use one of the many outdoor cooking methods for your meals. Maybe you are going camping or you just want to grill outside in your backyard. Whatever your reason for using the outdoor techniques for cooking you need to understand what a few of them are and how they are can help you cook the proper type of food for you and your family.

You can choose from grilling with a few different types of grills to cooking over an open fire. It all depends on what you want to cook and why you have decided to cook outside. Below you are going to find a few different ways for cooking outside to choose from.

1. Gas Grill Cooking

One of the most popular methods of cooking outside is with a gas grill. This grill will take either natural gas or propane, which will be your main source of fuel for cooking. You may want to supplement the gas heat with wood chips so you can get more flavor since you are cooking with gas.

There are many advantages you will get when you cook with gas. It is one of the most convenient ways to cook because all you have to do is uncover your grill, flip a switch, and start cooking. It barely takes 10 minutes for your grill to get hot enough to cook on and compared to other outdoor cooking methods this is very fast.

Another great thing about cooking with a gas grill is the cleanup. It is very easy to clean a gas grill because there are no ashes or mess from charcoal dust or wood. You can let your grill stay hot for ten minutes after you are done cooking and scrape it down a bit and you will be all set. The heat will clean the grill on its own quite well.

The only downside to cooking with a gas grill is that you are going to taint the flavor of the food you cook with the gas a little bit. This doesn’t bother most people and you can use wood chips to help give your food a bit more flavor. If you use wood chips make sure you soak them in water for a while before you put them on the grill.

2. Charcoal Grill

A charcoal grill may be a better way to cook if you don’t want to taint the flavor of your food. There is nothing like getting that good smoky flavor into your food from the grill. Plus charcoal grills are much cheaper than gas grills because they are much simpler. There are many benefits to using a charcoal grill.

You can still use wood chips to help add flavor to your food and if you get the right tools you can light the charcoal and be ready to cook in about 20 minutes. This is a great way to cook outside if you don’t want to use gas, but you want to grill out anyway. You can lock in the great smoky flavor by using a charcoal grill and in most cases it is not as expensive.

Clean up is a bit more strenuous than using a gas grill, but most charcoal grills will have a way that you can dump the dust and ashes pretty easily. This is not much different than unhooking the tank from a gas grill every time it needs to be filled. You will have better tasting food with a more natural flavor with this outdoor cooking method.

3. Over an Open Wood Fire

If you are camping or you have a fire pit in your backyard another choice would be to cook over an open flame with a wood fire. This can allow you to keep the food tasting wonderful and cook in many different ways. You can take advantage of cooking things like cobblers in a Dutch oven or cooking many other dishes with the tools that are made for cooking over an open fire.

When you are camping and you are using a fire to cook most of your meals you can boil many things with simple pots and pans that are made for cooking. However, there are also tools that will allow you to build a pocket style sandwich and put it into the fire to cook. This is great for a pizza type of sandwich or anything else that can be toasted.

Many campers prefer to boil most of the food, but with an open fire you can roast marshmallows, hotdogs, and many other foods with a simple skewer that is long enough to put into the fire without burning your hand. There are many tools to help you cook food while camping and the most natural way to cook outside is over an open fire.

The outdoor cooking method you choose will have a lot to do with what you plan to do with your food. If you are simply cooking outside in your backyard choosing a grill type and cooking is much different than if you are camping out. Campers need more equipment and they have many choices for the tools they can use to cook over an open fire or even with gas burners.

If you want to keep your food tasting as natural as possible you will want to avoid using gas and stick with an open wood fire or charcoal. This is also the way you want to go if you are going to be smoking some type of meat. The smoky flavor comes from the charcoal or the wood you are using and if you use gas it will taint the flavor of the meat you are cooking.

It is up to you what type of cooking you want to do outside and if you are looking for something that is convenient and fast, then a gas grill is the best choice. However, if you are after flavor and you are not concerned about saving time you can either use a fire pit or a charcoal grill for your outdoor cooking needs.

If you want more helpful cooking articles like this one, check out our website’s blog. We also provide great information about food processor reviews and how to choose the best food processor for baby food.

The Art of Cooking

27. January 2012 · Write a comment · Categories: Uncategorized · Tags:

Cooking is the artistic act of preparing food or dishes for eating and consumption. Cooking encompasses a very broad range of tools, methods and combinations of different ingredients to modify or improve flavor, appeal and food digestibility. Cooking in general requires and involves the selection, combination and measurement of ingredients in an orderly manner or procedure to achieve a desired result or final product. However, successful cooking is hindered by a number of factors that may include the availability of tools, the pricing and accessibility of ingredients, and of course, above all, the skill and talent of the cook or the person cooking. Globally, the diversity of cooking reflects the myriad aesthetic, nutritional, economic, cultural, agricultural and religious situations, environment or considerations that may influence or affect it. To cook, heat must be applied to food. The process will chemically transform the food, changing its flavor, its appearance, its texture, and of course, more importantly, its nutritional characteristics and properties. History have it that cooked food stuff, both animal and vegetable, in human civilizations from the ancient times used fire to cook food. Cooking techniques There a number of cooking techniques used by modern cooks to prepare sumptuous meals for people and guests. Be aware that cooking has somehow turned into an exact science because cooks have turned very systematic and exact or meticulous on ingredients and procedures. It will be amusing to know that nowadays, cooking has also become a very important profession. Around the world, lots of cooking schools and academies have proliferated. Lots of students and young people have changed their perspective of cooking and some of them even chose to make the activity or task a life-long commitment or profession. The art of cooking now has become more sophisticated. Five-star hotels around the globe has turned very requiring and particular about the food they serve their clients. There are a number of techniques on how people cook food the most common and the most advanced techniques will be described here. Read on. Baking is one form of cooking that has advanced through the years. It involves meticulous following of procedures and utmost attention and focus to the measurement of the ingredients. Take note that when you cook, you have to be exact. Too mich flour or egg yolk or sugar can ruin your project or recipe. Baking involves the use of the microwave for heat requirements. Boiling is the process when the raw food material is immersed in water and the whole thing is put up under fire until the water boils down. You know that boiling kills germs so this is a process where it is ensured that contamination in food is eliminated. People have devised ways on how to make food taste better through boiling. In the Philippines, there is a dish called ‘sinigang’ where raw meat of pork, beef or even fish is boiled with water. After the water has boiled, other food ingredients are added. Frying is that kind of cooking where the food is cooked by immersing them in boiling oil or very hot oil. The oil temperature will do the cooking. Most fast food dishes are cooked. The most loved cooked foods include fried chicken, fried fish and other fried delicacies. It should be noted though that fried foods are oily and contains more cholesterol than other food cooked the other way.

Khieng ‘Ken‘ Chho is author and owner of Online Cooking Resources. For related articles and other resources, visit Ken’s website: http://cooking.onew3b.net

The Cooking Tips For Gas Grills That Every Griller Needs to Know

26. January 2012 · Write a comment · Categories: Uncategorized · Tags: , , , ,

When preparing food for the grill, the greatest challenge for home cooks is that grilling is an intense form of direct heat cooking, and controlling the heat can be tricky. Although most people see it as easy, grilling is actually one of the most challenging of the basic cooking methods. If cooking is like driving a car, grilling is like being strapped to a rocket ship! Now more than ever, creative home cooks are looking for the best cooking tips for gas grills. As the weather starts to get nicer and the great outdoors beckons, attention starts to turn to outdoor cooking – and gas barbeque grills can’t be beat for simplicity and convenience. But grilling only becomes EASY when you know these important cooking tips for gas grills that are guaranteed to improve your results. Grilling, like any basic cooking method, can be mastered. These cooking tips for gas grills will get you started on the road to expert grilling any time of year.

Preparing Recipes for the Grill

Cooking all recipes for the grill starts with understanding how the grilling method acts differently on different types of foods. Because grilling is an intense heat form of cooking, careful product selection is extremely important. The grill will not tenderize meats so you must start with a tender product if you want to end with a tender product. Marinating meats when making recipes for the grill is the best way to apply some tenderizing properties before cooking. The product itself is also an important consideration because you want to make sure it will be able to withstand this form of direct high-heat cooking. Different products will handle this differently and some are just not the best choice for standard grilling. A very delicate fish, such as tilapia, will not perform very well on the grill because the high heat may burn the outside of the fish before the inside cooks at all. Another consideration is when grilling combinations of different foods, as in skewering vegetables. A mushroom will cook faster than a carrot or potato, for example. You will achieve far better results by par-cooking the “harder” items prior to skewering so that all vegetables are the correct done-ness at the same time. Once you have considered the differences in the types of foods you will be grilling and preparing them accordingly, the basic procedure for creating recipes for the grill is:

Heat the grill on HIGH with the lid closed to heat up the coals and grates to as hot a temperature as possible.
Brush the food item with the oil of your choice and place it on the hot grates – presentation side (“pretty side”) down.
For GRILLING, leave the grill cover OPEN.
After a few minutes inspect the item. You are looking for the item to start to brown around the edges and to see pink (almost clear) moisture bubbling up to the top. This will be your signal that the item is 75% cooked on one side and that is the time to flip it.
Do not use a fork to flip the item and do not puncture it in any way – because that will allow precious juices to escape.
Using an instant-read thermometer – because this is the only real way to know when something is done – remove the item 5-10 degrees BEFORE the desired final internal temperature.

A Gas Grill Cooking Twist

Although GRILLING is always done with the lid cover open, gas grill cooking can incorporate additional cooking methods that make it preferable to cook with the grill cover closed. With the grill lid closed, the grill changes from a CONDUCTIVE cooking vehicle to a CONVECTIVE cooking one – more like your oven. Of course you could just use your oven for using these cooking methods, but outdoor cooking does have some advantages over indoor cooking – particularly in warmer weather. So how do you turn your dry heat, direct source cooking vehicle (the grill) into one that can utilize a moist convective cooking process? It’s actually a pretty cool technique for gas grill cooking. This is a trick I use most often with delicate fish, such as tilapia. First, I turn the heat OFF on the side of the grill that my tilapia will cook. Then, I add a pan of water to the bottom of the other side of the grill – right on top of the heat elements. Keep in mind that this “water” can be any kind of liquid you like. I use shrimp stock sometimes with fish, but you can season it with chicken broth, wine – anything that is liquid and imparts nice, complimentary flavors to the product you are cooking. Then, the fish is placed either directly on the grill (if you have a flat grate option) or you can put it in a cast iron pan and put it on the grill grates. The rest of the procedure for this type of gas grill cooking follows the normal grilling process – cook with your eyes and observations, flip after 75% done, use a thermometer to determine final temperature and remove a bit “early” to allow for the carry-over cooking that occurs. And that’s it, now you can consider gas grill COOKING in addition to standard GRILLING for great outdoor cooking results.

Gas Barbeque Grills vs Charcoal Grills

You will hear from many self-proclaimed GRILLMASTERS that the traditional charcoal grill is far superior to the gas barbeque grill, but the gas grill has many advantages that make it a great choice for any outdoor cooking situation. I will admit that the charcoal grill provides opportunity for a deep, smoky flavor that is not fully achievable with the gas barbeque grill, but after that all of the “pros” go into the gas grill’s column. For starters, the gas grill is much easier and safer to start because it uses propane as fuel and starts at the press of a button. Charcoal grills can be easily started with lighter fluid, but this can be dangerous, and can impart an undesirable taste into the food. Plus, the gas grill turns OFF as easily as it turned on! No waiting for coals to cool so that you can empty and clean the grill and no messy coals to dispose of. The other nice thing about gas barbeque grills is that they allow for consistent heat throughout the cooking process. With the charcoal variety, the cook has to really control the heat by actually moving products closer and further and this takes some practice and experience.

These cooking tips for gas grills seem simple but they truly are the difference between great grilling results and disappointing meals. The next time you get ready to grill, remember that careful product selection and a basic understanding of cooking methods is all you need to master the barbeque grill, creating outdoor meals and memories for life.

Chef Todd Mohr is a classically trained chef, entrepreneur, cooking educator and founder of WebCookingClasses. You CAN learn to cook without written recipes by taking his FREE cooking class that will change the way you think about cooking forever!

Low Carb Cooking

25. January 2012 · Write a comment · Categories: Uncategorized · Tags:

Around the world people are paying more attention to their bodies and their health than perhaps at any other time in history. One method that has shown great success in helping people quickly drop those unwanted pounds is through low carb cooking and dieting. This method of weight loss seems to have taken the world by storm promising quick results for the simple (or not so simple) lifestyle change of eliminating as many carbohydrates as possible from our diets.

The notion sounds simple on one hand and is appealing to not only women hoping to drop those vanity pounds but also men who welcome the idea of eating all the steaks they can handle throughout the year. Low card cooking is becoming a way of life for many families as a result though the idea of this particular lifestyle change and the reality of it do on occasion seriously collide with one another.

If you are interested in dropping those unwanted pounds and keeping them off, this is a doubt that without a doubt gets results. The problem is that you must stick to the diet in order for the results to remain consistent even after you’ve met your weight loss goals. This means that you are not really embarking on a diet so much as a complete overhaul in the way you eat.

The excellent thing about low carb cooking is that it is so widely popular. This means that you will have no trouble finding resources, tips, tricks, advice, and even amazing substitutes for those things you often miss most when engaging in the low carb lifestyle. Popular stores such as Whole Foods and Trader Joes are great places to go for specific foods that are low carb in nature and designed to meet the chocolate or breading needs of those who feel more than slightly deprived by the rigorous restrictions of a low carb lifestyle. Many mainstream grocery stores are also beginning to see the value of catering to this ‘high end’ market of consumers and offering a wider variety of low carb friendly foods to consumers.

You can find recipes that are low in carbs by the mouthful at your local libraries and bookstores around the world. You can also find many resources on the Internet to help assist and encourage you in your low carb lifestyle incorporation. In addition to the cookbooks, recipes, and encouragement you also need to weed out the fact from the fiction when it comes to low carb cooking. The best way to do this is to go straight to the source. If you are going to incorporate this lifestyle altering diet into your way of life, you want to make sure that you are following it to the letter and not some knock off version that may not be as effective.

When it comes to low carb cooking you have the perfect excuse to use your grill well and use your grill often. In fact, I highly recommend a George Foreman grill (or some similar knock off) for your home for those days when grilling outside simply isn’t an option. Around our house, those are the days when the snow reaches the bottom of the grill but we are the exception rather than the rule. Most importantly about low carb cooking you should keep your goal in mind. If you aren’t making progress, check what you are doing and adjust your cooking and eating accordingly.

Italian Cooking in American Kitchens

24. January 2012 · Write a comment · Categories: Uncategorized · Tags: , , ,

Most of us have found some sort of Italian cuisine that has become a favorite for our families and ourselves. Unfortunately, far too many of us discount the possibility of bringing Italian cooking into our very own kitchens for fear that many of the recipes are far too difficult. The truth is that learning to cook Italian food just might make your home the favorite drop in dining spot for friends and family all over.

Believe it or not, most great Italian recipes have an easier version that can be made with very similar effects when it comes to flavor and aroma. Also, despite the commercials of old, all Italian cooking does not require an entire day of simmering in order to achieve great flavor. Though you do not have to let your friends and family in on that little secret. Be a martyr for flavor and they will love you even more. You do not have to let anyone in on your best-kept secrets when it comes to preparing these often simple dishes.

The biggest challenge that most Americans face when it comes to Italian cooking is basically learning a new set of essential ingredients. The cheese, meats, or grains that are used in their creation most often identify or define Italian cuisine. It’s the combination of these primary ingredients that create some of the most distinctive flavors on earth. Learn about these ingredients. Identify the flavors and study the combinations of flavors and you should be able to not only follow many great Italian recipes but also to invent a few of your very own Italian inspired recipes.

The greatest thing when it comes to cooking Italian food is that most of these dishes are rather difficult to destroy. This of course does not indicate that it cannot be done, only that it isn’t as simple as with some of the more delicate cuisines around the world. Italian food is durable and flavorful but for the most part not too terribly delicate when it comes to flavor. You can go a little heavy with some spice or cheese without completely ruining the dish in most instances. If you are anything like me, this is a regular occurrence when cooking and one of the reasons I enjoy cooking Italian food so much.

Whether you are a beginner when it comes to the culinary arts or a seasoned pro there is something that will provide the appropriate challenge for you when it comes to Italian cooking. Take a look around there are recipes in abundance across the Internet, at your local library, in specialty cook books, and even in your favorite block buster best selling novels.

Another thing you should keep in mind when cooking Italian food is that nothing seems to bring out the flavor of Italian food better than a good bottle of wine to match. Perhaps this is the reason that it is difficult to ruin an Italian meal, no matter how bad it is, the good wine paired with it, will erase all ill will and tastes in very short order. You will want to spend a little time researching and studying the science (though some will argue that this is truly an art form) that goes along with pairing a good bottle of wine with the right flavor combination when it comes to Italian cooking. Once you’ve mastered this, there is nothing to prevent you from being the diva of all things Italian when it comes to food preparation.

The most important thing for you to remember when cooking Italian food is not to take the cooking too seriously. Good Italians know that the enjoyment of the meal is far more important than the process of preparing the meal. Make your meal an event with plenty of time for pleasant conversation and enjoyment of your company in between courses. You should also never rush a good Italian meal or you will find that all your efforts cooking Italian will be for naught as the true pleasure of Italian cuisine has been lost somewhere in translation.

Cooking Games for Girls

23. January 2012 · Write a comment · Categories: Uncategorized · Tags: , ,

Cooking games for girls used to be cliche but now with the rise of cooking video games and handy mobile games for cooking that act as self guided cooking classes they are rising in popularity. When you say cooking games for girls and for boys its not just the plastic Fisher Price games that bring the world of make believe to life. Nintendo DS is a popular platform for cooking video games for kids and also adults as it walks you through cooking different types of meals. This article will walk you through the different types of games for girls, boys and adults. The article will follow up with the benefits of using the different games in your childs play time as well as benefits of adults using the cooking video games. Its fun for the whole family.

The first niche of cooking games is the classic make believe games. Generally these games are stereotype as cooking games for girls but as the culture grows games involving cooking should be included in any genders toy collection. Cooking games made by Fisher Price or Smart Gear were top on the list years back when you searched online. Now you have to scroll a few pages to find quality cooking games for girls and boys made from high quality plastics meant to last a childhood or two. The benefits of these types games are the same as you get from sending your child to soccer or youth football. They allow for the creative part of the brain to develop and help with social skills. A few of the children using cooking games will turn out to be the next Chef Ramsey. So be sure that you include cooking games for girls and boys of the make believe variety in your home.

As of recent the top searches for just “cooking games” returns Cooking Mama, Cooking Dash, even Cooking Mama 2 and Cooking Mama 3. What are these titles you ask? Video Games of course. The days of playing outside or playing house and make believe are dwindling sadly taken over by the hand-held graphical games. Nintendo seems to have cornered the market on games about cooking and even pulls in the adult crown with “Personal Trainer: Cooking”. This is not all bad although make believe toys mentioned above such as “Smart Gear Cooking Center” provide imagination through play the video game version can bring the reality of flour plus water and sugar equals dough without destroying your kitchen.

Better yet adults can learn how to cook in the comfort of their home while using their kids Nintendo DS. Personal Trainer: Cooking will have you delivering mouth watering food to your families table in no time. So although cooking games for girls and boys deliver hours of stimulating play for them; these video games can be just as entertaining for adults. Girls cooking games usually come in pink, but recently you will see blue as a popular color for these toys noting the shift in gender role association.

If your child shows interest in these games encourage them to take cooking classes for children. Your local community center often will have cooking classes that you can take with your children. If not be sure to include them in baking activities you partake in. Even if you are not a particularly great cook your children will appreciate the time you give them. Be prepared and don’t get mad there will be a mess made. Make the cleanup just as fun as the cooking. It is important to raise your children with an appreciation for cooking and baking especially as families lose the sit down family dinner and restaurants are more often the default over home cooking.

If you are looking for classic a game about cooking there is a website that has done the searching for you and separated them into cooking games for girls, for boys and for all. The products are all sold from Amazon.com which is a quality online retailer with reasonable shipping especially if you have Amazon Prime. I’ve used this site before just a note though – even though you add items to the cart on the site checkout actually happens in amazon.com so you can be assured of a safe secure shopping experience while shopping. The site is http://www.cookinggamesforgirls.biz a invaluable resource while shopping for any type of game about cooking.

Cut through all the noise and find the toys and games you need. [http://www.cookinggamesforgirls.biz] delivers top quality products on Amazon in an organized fashion. You are actually buying from Amazon when you checkout the site is just a collection of amazon products targeted at helping you find quality cooking games for girls, boys and adults.

Cooking with Connor – Adventures in the Kitchen with a Toddler

21. January 2012 · Write a comment · Categories: Uncategorized · Tags: , , , ,

Cooking together has always been a favorite activity in our family. My mother began to cook with me before I started school. One of my earliest school memories was when I was a first grader: our class was invited to be guests of the eighth grade cooking class and we were treated to hot cocoa and oatmeal cookies made by the “big kids.” At the end of the party, we were allowed to help the eighth graders clean up, and I remember volunteering to wash a very large floured baking sheet. As the class was ending, I was still at the sink laboring with the industrial-sized baking sheet that was as big as I was. As a reward for my efforts, I was given a gold star on my forehead. Even now, many years later, I still remember that day as one of the proudest of my life.

And maybe it was that day that started me on a life in which my best memories involve cooking for myself, my family, and my friends. The best of the best memories are the times I cooked with my own children who have now grown up and have given me five grandkids (aged from 20 months to 18 years), with whom I can continue what I started with my children over 40 years ago.

Cooking gives children a wonderful sense of accomplishment and they learn early that hard work can pay big (sweet) rewards. Cooking allows you to talk to kids on many levels: they learn about their family histories when you use recipes handed down in the family (the names of their great grandparents, the foods that derive from their family roots in countries far away), they learn to follow directions, they learn to count (depending on their ages, this can range from simple to more involved calculations), they learn cooperation, they learn the joy of work that can give pleasure not only to themselves but to others, they learn to try and to experience different foods and cooking methods, they learn lessons of self-sufficiency that will serve them all their lives, they learn they must clean up after themselves, they learn to follow directions and how to plan ahead (shopping and prep time).

All the while they’re learning all these things, they’re having fun and so are you.

Children learn to enjoy food from the first moments of their lives, and they can learn the joy of cooking even as toddlers. When you cook with toddlers, it’s important that you concentrate only on the task at hand, and it’s best to limit your cooking class to just one short one at a time. I’ve found it best if the recipes are simple, and have an enjoyable anticipated outcome.

Getting started

These days, I’ve been cooking a lot with my three-year-old grandchild, Connor. I like to begin talking with Connor about what I want to cook with him. I describe how much he will like the dish, and when I get his interest, I give the recipe a fun name. I can keep his interest through the whole process if I start by writing the recipe down and discussing the ingredients and steps involved.

Then I plan a trip to the store for the ingredients. Again I involve the child. We look for the ingredients together, and we watch while the checker bags our stuff, and after we pay her (Connor learns that everything has a price), we go home to cook.

Washing hands is always the way we begin. It’s fun washing up with Connor, who generally resists washing up at other times — as he seriously throws himself into this activity when its for cooking. Next we gather our ingredients and utensils. And then we begin.

Fun and safety

I discuss the fact that we will need to warm up the oven while we’re making our food; explaining that the stove is “very hot” and that he must never touch the oven; and that he only cooks with me, or his Mommy or Daddy. I usually tell him about the times I would cook with Daddy when he was a little boy. This usually gets Connor’s interest. I measure out each of the ingredients, and Connor gets the fun and important mixing job.

If I’m using an electric blender or mixer, Connor gets to turn the appliance on and off (again discussing safety issues and the importance of not using these appliances by himself). If something has to be cooked on the stove-top, Connor stands close by watching the activity and depending on what’s cooking he get a chance to stir the pot (under very close supervision).

By this time, things in the kitchen are starting to smell really good, and that gives us a chance to discuss what we smell and to build excitement about the end result.

Connor gets the honor of greasing the cake or muffin pans, or he can roll out dough (with some help). Depending on what we’re cooking, he also gets the opportunity to help pour the batter into the pans if we’re making a cake, cupcakes, or muffins. If we’re making cookies, he can use the cookie cutters and later he can sprinkle the colored sugar over them.

Finally, we are ready to put the dish into the oven or onto the stove, set the timer, and anticipate the outcome. While waiting, Connor always helps with the clean up, and I admit this is his least favorite thing to do. But this is one of the lessons that are learned we must always clean up our own messes. It’s not all work. While we’re cleaning up, we get to look into the oven and watch the progress of the dish as it cooks. We discuss how the food will get to smell better and better, how it browns, and how the cake gets bigger as it cooks.

When the timer rings, with Connor closely watching, I take the food out of the oven and place it on the cooling rack. If the dish calls for icing, we use the cooling time to make the icing, and Connor helps put the icing on the cakes or cookies (and into his mouth).

At last, the dish is done and we get to eat it, sharing it of course with Mommy and Daddy, and anyone else who wants some. Since eating is a social activity, Connor basks in the glow of his accomplishment and enjoys the compliments and the conversation. In our family, after eating everyone helps clean up, so once again Connor is in on the action.

In general, anything that I choose to cook with Connor (or any other young child) has got to be simple and quick, recognizing that young children have finite attention spans. The time I spend cooking with Connor (or any of the kids) leaves me happy, tired, full, and contented; it leaves them feeling the same way, too, and proud of themselves as well.

The following are a few recipes that I have used successfully with Connor and with my younger grandchildren. I hope that you will try them for yourselves and add your own while you make memories for yourself, your children, and your grandchildren (or any kid who happens to be in your life).

The Recipes

“BaNANA” Bread

Preparation Time: 20 minutes Baking Time: 60 minutes Makes 1 Loaf

You will need: a large fork and a wooden spoon, 2 bowls, oven gloves, loaf pan, cooking rack.

Ingredients:

1 cup sugar

2 cups flour

½ teaspoon salt

1 teaspoon baking soda

1 egg

½ cup cooking oil

2 or 3 very ripe bananas

Pam or some other spray to grease the pan

* Note: You can add ½ cup chopped walnuts to this recipe BUT I DO NOT GIVE NUTS TO YOUNG CHILDREN

1. Heat oven to 350 degrees and spray the sides and bottom of loaf pan with PAM and sprinkle with a little flour (shake out the excess flour)

2. Peel the bananas and mash the bananas with a fork into a small bowl

3. In the other bowl, mix the sugar, oil and egg with the wooden spoon until the mixture looks creamy and is a light yellow color

4. Blend in the bananas

5. Add the flour, baking soda and salt. Break up any lumps in the batter and stir until the batter is smooth and all the flour is mixed in.

To Bake: Spoon the batter into the loaf pan and bake for 1 hour. (Test

for doneness: if the top of the loaf spring back after you touch

it, or if you stick a clean toothpick in and it comes out clean,

it’s done.

Cool on the cooling rack for about 20 minutes, then flip the bread out onto the rack and cool some more before slicing.

Creamy, Dreamy Oatmeal

(to wake a guy up)

Preparation Time: 10 minutes Cooking Time: 5 minutes Serves: 4

You will need measuring cups, small pot (prefer a non-stick one), a long handled wooden spoon, 4 bowls, 4 spoons.

Ingredients:

2 cups of water

1 cup old-fashioned oats

Pinch of salt

Possible Toppings:

(i.e. the good stuff) Milk or Maple Syrup, Brown Sugar

or honey

Butter

Raisins

Sliced Bananas

Crunchy Wheat Germ

1. Pour the water into the pot. Add the oats and salt.

2. Ask a grown-up to help bring the mixture to a boil. Lower the heat to a simmer.

3. Cook for 5 minutes or until the desired thickness, stirring occasionally.

THEN: Spoon into bowls and serve with the topping dejour.

“Butter and Nana Jama” Jam Sandwiches

You will need 2 tablespoons, a butter knife, and a cutting board

Ingredients:

2 slices of bread (or more depending on who is eating)

1 tablespoon strawberry jam

1 tablespoon butter (soften to room temperature to spread

easy)

1. Spread jam evenly on one slice of bread (again depending on how many

are eating) and evenly butter the other slice.

2. Press the jammed and buttered sides of the slices together to make a

a sandwich

3. Place on cutting board and cut into halves or quarters.

A variation that my family enjoys: substitute softened cream cheese for the butter and make Cream Cheese And Nana Jama Jam Sandwiches.

Shamrock Lucky Glass Cookies

Preparation Time: 20 minutes Cooking Time: 8 to 10 minutes oven preheated

to 375 degrees

You will need:

One (1) package of pre-made sugar cookie dough (may

be store bought)

Green hard candy (Lifesavers etc.)

Zip Lock Bags and Small Kitchen Hammer (or any other

thing a child can use to “bam” the hard candy to little

bits)

Two (2) shamrock shaped cookie cutters (1 large and 1

small)

Some tin foil

A cookie sheet

To Prepare:

1. Roll out the cookie dough and cut out cookies using the large shamrock cookie cutter. Using the small cookie cutter, cut a hole in the center of each of the cookies

2. Place the cookies on a foil covered cookie sheet

3. Put hard candies into a plastic zip lock bag and crush them using the kitchen hammer, rolling pin or any thing else that will “bam” the candy (the kids LOVE this part!)

4. Use the crushed candy to fill the holes in the center of the cookies.

To Bake: Place the cookie sheet in the over (adult only) and bake the cookies for about 8 to 10 minutes until lightly browned. Watch these cookies because depending on your oven, they may require less time to brown.

Let these cookies cool completely and then peel the cookies off the foil and EAT!

Variations: Depending on the Holiday or Celebration (or just because), you can use other cookie cutters and colored candy—as for example, Christmas 1/4Tree Cookie cutters and red and green candy for Christmas.

Pruney Loony Muffins

Preparation Time: 30 minutes Baking Time: 15 to 20 minutes in regular sized muffin tin or 7 to 9 minutes in mini muffin tins.

Preheat Oven to 400 degrees Makes 12 regular sized muffins or 36 mini muffins. NOTE: Kids LOVE the mini muffin size.

You will need:

Muffin tin (regular sized or mini sized)

1 and 3/4 cups of flour

1/4 cups of sugar

1 Tablespoon Baking Powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 egg

1/4 cup salad oil

2 (4 oz. Baby Jars) of Pureed Prunes or you can use Pureed Apples

1/3 cup milk

Mixing Bowl and Flour Sifter and Measuring Cups and spoons

For the Topping (goes on before baking):

2 Tablespoon Wheat Germ

1 Tablespoon Sugar

1/2 teaspoon cinnamon

To Make:

1. Sift dry ingredients together (flour, sugar, baking powder, cinnamon into a bowl and make a well in the center.

2. Place eggs, milk and prunes (or apples) into a medium bowl and beat with a fork until well mixed.

3. Pour liquid mixture into the flour well and mix until just moistened. Batter will be lumpy.

4. Fill greased muffin tins to 3/4 full

5. Mix the topping ingredients together in a small bowl and sprinkle the topping on the muffins and gently pat on.

Bake in the preheated oven (400 degrees) for 15 to 20 minutes for regular sized muffins or 7 to 9 minutes for mini muffins.

Submitted to Online Cooking by Maureen R. Sinclair

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