DinnerBeat

Fall Treats

2009-10-30T13:31:00.002-04:00

Fall is here and people are scrambling to put together a festive table for their holiday parties. While there are store bought treats available, nothing rings in the season like creative home-made table faire. Luckily, the possibilities are endless for those with creative minds.

Pumpkin seeds are probably the most common and popular of the Fall snacks. Every jack-o-lantern carved yields cups and cups of these healthy little treats. Much like popcorn, pumpkin seeds can be spiced and seasoned in many different ways. They also can be added to trail mix, granola, or salads. Pumpkin seed favorites include:
• Olive oil and salt
• Grated Parmesan cheese, black pepper, and salt
• Cinnamon, brown sugar, powered ginger, and salt

There are two basic ways to roast pumpkin seeds: clean and roast, or roast and clean. If you wish to clean the seeds of their fibrous strands before roasting, place them in a colander and run under cool water then swish them around with your hand. Roasting is quite easy. Place the seeds on a baking sheet in a single layer and bake in the oven at 350 F for 10 minutes or until the seeds are golden in color.

“Roast and clean” involves placing the whole mess that comes out of the pumpkin on the baking sheet and roasting all of it until the fibers dry out and fall away.

Brownie pops are a fun snack to make with children. Bake a brownie mix into a Brownie Pop Silicone Mold. Insert popsicle sticks into the brownie pops. Dip the pops into colorful candy melts then decorate with sprinkles and sugars.

Naturally, cupcakes have holiday versatility. Simply decorate with a Fall theme.

Even Jell-O has a place on the snack table. Prepare 3 packages of Jell-O, yellow, red, and orange, using the recipe for Jigglers. Use cookie cutters to prepare Jell-O "leaves." Serve them together in one dish or use them to decorate other dishes.

Pumpkins Aren’t Just for Porches Anymore

2009-10-28T13:33:00.002-04:00

According to the US Department of Agriculture, 7 out of every 8 pumpkins sold are used solely for decoration. This is mostly because people do not realize that there are numerous varieties of pumpkins and they can be used for various food recipes.

Tan Cheese Pumpkins are a favorite with pie makers. They are wider than they are tall and are beige in color with deep ridges. They are also called Old Fashioned Cow Pumpkins.

Sugar Pumpkins are the traditional “pie pumpkins.” Cinderella Pumpkins look like fairy-tail carriages. They are flat, deeply ridged and have a lot of sweet, bright orange pulp. Peanut Pumpkins are flesh colored with spotty warts and make a great puree for breads. Jarrahdale Pumpkins are silverly blue in color and have a mild, sweet, nutty flavor with a buttery texture (they also contain a lot of water). Red Warty Thing Pumpkins are just that: red in color and covered in warts. Their flesh is sweet and finely textured.

Pumpkins are members of the gourd family and boast many of the same health benefits as other squash. They protect against cataracts and eye disease. They are high in antioxidants, thus protecting against cancer. They alleviate the difficult urination associated with an enlarged prostate and improve overall bladder function. Pumpkins protect against osteoporosis, kidney stones, and are a natural treatment of parasites such as tapeworms. They are high in iron, fiber, and zinc as well as protein and copper.

But to get these benefits, you need to eat the pumpkin, not just carve it and decorate your porch with it.

To use pumpkins in various recipes, you will need to peel the hard shell and puree the “meat.” To peel a pumpkin, there are 3 different methods. The first is to slice the pumpkin into manageable wedges that are easier to peel. Another method is to place halved or quartered pumpkin in the microwave for 5 minute increments to cause the shell to soften enough to peel away easily. The third method is to just roast or bake the pumpkin with the peel on and then just scoop the pulp from the shell.

How to make the puree varies only slightly based upon the pumpkin type. For instance, Jarrahdale and Peanut Pumpkins have a lot more water than Tan Cheese or Cinderella, and this water density needs to be adjusted for. In general, though, the pumpkin should have its seeds removed and either peeled, or just split in half. The pumpkin pieces should be arranged in a single layer on a baking sheet. Sprinkle with a little water and cover tightly with aluminium foil. Bake at 400 F until the pulp is soft (time varies by pumpkin size but an average 2 LBS pumpkin will take about 40 minutes).

Once cool, if you haven’t already peeled the pumpkin, and then peel it. Mash the roasted pulp by hand in a large bowl or puree in a food processor. Line a large colander with several layers of cheesecloth or coffee filters and then add the mashed pulp. Place the colander over a bowl and cover the top of the colander with plastic wrap. Place the whole contraption in the refrigerator overnight to allow the pulp to drain. In the morning the puree is ready for recipes or for freezing.

Remember, pumpkins can be made into pies, breads, soups, and even mixed with other vegetables.

Eating on the Edge

2009-10-22T16:34:00.000-04:00

Earlier this month the Center for Science in the Public Interest issued a list of the 10 riskiest FDA regulated foods with a few surprises. The foods on this list represent 40% of all the food borne pathogen outbreaks since 1990. What this means is that these foods have caused illness (in significant numbers) in those that consumed them.

The most dangerous food to eat according to CSPI is by far the most surprising: leafy green vegetables. Yes, you read correctly…leafy green vegetables. This includes lettuce, spinach, arugula, escarole, endive, spring mix, cabbage, kale, and chard. The reason the leafy greens hold the number one position is because it has been the cause of 363 outbreaks of food related illnesses. Supposedly green leafy vegetables have high concentrations of pathogens because of contamination (contact with wild animals, manure, and impure water) occurring on the farm. Once contaminated, these vegetables are a fertile surface for the bacteria to grow. It is even suspected that the washing process these vegetables undergo may help the pathogens grow instead of eliminating the problem.

The irony of leafy greens being “public enemy number one” is that they also hold the number one position of being the healthiest food to grace the dinner table. Green leafy vegetables are ideal for weight management (low in calories) and are known to reduce the risk of heart disease and cancer (low in fat, high in fiber, and rich in Vitamin C, folic acid, potassium, and magnesium). These vegetables are high in anti-oxidants, have been found to lower the risk of diabetes, and have been found to increase bone health. With so many health benefits, it’s shocking to find out that the leafy greens have the potential to be so deadly.

Another shocker is the food that holds the fifth position on CSPI’s list: potatoes. Despite being one of America’s versatile and favorite foods, it graces the list because of the 108 outbreaks traced back to tainted potato salad. Apparently the potato by itself is quite innocent. It is when it is mixed with other more perishable ingredients it becomes a playground for pathogens.

Ice cream comes in at number 7. This delicious frozen treat made the top 10 because of an outbreak that involved a manufacturer using the same truck to hall unpasteurized eggs and ice cream. But, had this incident not occurred, ice cream would have still been considered risky…at least in its soft form. Soft ice cream has proven to be a hazard because of a particular pathogen that survives on metal surfaces like the interior of soft serve ice cream machines.

Holding the number 8 position are tomatoes. Tomatoes have been associated with Salmonella outbreaks. Apparently, Salmonella can enter the tomato through the roots and flowers. The pathogen can also enter the fruit through small cracks in the skin or the stem scar.

Other surprising entries are sprouts (#9), cheese (#6), and berries (#10). Eggs (#2), tuna (#3), and oysters (#4) are not so surprising since everyone has known for a long time that undercooked eggs and seafood can lead to a whole host of food poisoning outbreaks.

So, what does this mean to you? Not much. CSPI created this list to drive changes to the FDA food regulations through Congress. The average consumer can continue to eat these foods as long as he/she uses some common sense. Make sure to thoroughly wash all fruits and vegetables before eating. Cook your food completely before eating. And, store perishables in the refrigerator in air tight containers.

Eating Pink

2009-10-20T16:23:00.001-04:00

Because October is Breast Cancer Awareness Month, grocery shoppers are finding pink labels mixed in with the usual orange and brown found on the supermarket shelves. Every American knows that pink labels and pink ribbons represent a financial contribution to breast cancer research. But, while these pink labels are heartening, the reality is that many of the pink label products do not support any breast cancer organizations.

The pink ribbon is an unlicensed and unregulated symbol, so anyone can use it to mislead without any legal consequences. Unfortunately, many manufacturers are taking advantage of this to increase sales. This unethical marketing practice has spawned a grass roots campaign called “Think Before You Pink.” TBYP urges breast cancer conscious consumers to take 5 steps before purchasing a product adorned with a pink ribbon.

First, the consumer should find out how much money from their intended purchase would actually go towards breast cancer research. Did the company state this on the label?

Second, does the company have a donation maximum? Some companies agree to make donations per purchase up to a certain amount, and then the donations stop regardless of the pink label.

Third, how are the funds being raised? Some manufacturers create a fund raising bureaucracy that pretty much guarantees that the money never actually makes it to any breast cancer organization.

Next, the consumer should find out which breast cancer organizations and programs are being supported with the funds.

Finally, ask the company what it is doing to assure that its products are not contributing to the breast cancer epidemic.

Funding and pink labels aside, there are small changes that the average woman can make to ensure that she will not fall victim to breast cancer. Overall, lowering your weight using a healthy diet and limiting alcohol consumption will go a long way to preventing breast cancer. There are also a list of foods that, when eaten within reason, will inhibit breast cancer cells from growing.

Anything with beta-carotene (like carrots) or “cruciferous” vegetables (radishes, broccoli, cauliflower, rutabaga, cabbage, and turnips) all reduce the type of estrogen known to promote breast cancer in those who eat them. A compound in tomatoes lowers the risk as well as concord grapes (although drinking wine will increase your chances of breast cancer). Cold water fish (salmon, tuna, anchovies, swordfish, polluck, crab, and sardines) are high in Omega 3 which has been shown to reduce the risk of breast cancer.

A bowl full of dark cherries is quite delicious and quite helpful in preventing breast cancer. Eating whole fruit oranges and tangerines are also quite beneficial because the white membrane in the peel has been found to inhibit breast cancer. Whole grains, spinach, and olive oil are all breast cancer inhibitors. In fact, Mediterranean women have been shown to have a lower rate of breast cancer because of their high olive oil intake.

Green tea has a compound that reduces cancer cells, although this compound is found in higher concentrations in caffeinated green teas than in their uncaffienated counterparts. Garlic also has cancer fighting components, but the garlic must be peeled, chopped, and then left to sit for 10 minutes in order for these compounds to develop.

Soy and Fennel both contain a weak natural estrogen that can block the more powerful estrogens from stimulating estrogen sensitive cancer cells. Flaxseed has been proven to inhibit mammary tumors. And, 20 minutes of sunshine a day will protect you from breast cancer by stimulating Vitamin D production in your body.

Doctors also recommend avoiding red meat; or avoiding meat all together (a vegetarian diet has been shown to prevent breast cancer). However you choose to participate in Breast Cancer Awareness Month, rest assured that “eating pink” is as easy as the nearest grocery store.

Bedeviled by Deviled Eggs

2009-10-16T05:37:00.000-04:00

With summer all but faded, Americans are saying goodbye to one of their favorite picnic treats. Deviled eggs are hard boiled eggs that have had their yolks mashed with other ingredients and placed back into their egg-white “cups.” While they are a popular appetizer during the summer months in the United States, they are also love the world over. In France, these delicacies are called oeuf mimosa. Belgium, Netherlands, and Germany refer to this concoction as Russian Eggs (because they are filled with caviar and served with rémoulade sauce). No matter what they are called, they are an easy to make and highly delicious dish.

The concept of spicy stuffed eggs can be traced all the way back to Ancient Rome and by the 13th century these treats were quite common. In the 16th and 17th century this egg dish began to resemble the deviled eggs of today when it became common to combine just the yolks with spices such as cayenne pepper and mustard.

In fact, the term “deviled” did not come about until the 18th century. In 1786 this term was printed in reference to highly seasoned foods that were fried or boiled. By the 19th century it had evolved to describe foods that were hotly spiced. This most likely is the result of the cultural symbolism involving the devil and his fiery pit in the afterlife. Modern tongue now uses the term “deviled” in reference to foods that are dark, rich, chocolaty, and heavily seasoned (most likely because of the guilt factor when eating these delicacies).

While deviled egg recipes vary, today’s treat involves the hard boiled yolks being mashed with mayonnaise and mustard. Some people add paprika, or tartar sauce, or Worcestershire sauce to the yolks. Others add diced pickles, pickle relish, or corn relish to the mix. And, still others add sugar, salt, and/or black pepper. Other common ingredients include: cayenne pepper, chipotle, vinegar, green olives, pimentos, poppy seed, and minced onion.

Less common, but quite delicious, ingredients are: horseradish, cheese, wasabi, garlic, chutney, mushrooms, capers, sour cream, salsa, spinach, hot sauce, caviar, smoked salmon, and seafood.

Regardless of what you add to your yolks, all deviled eggs start with a simple “hard boiling.” Most people fill a pan of water and boil the eggs for 10 or more minutes, but end up quite disappointed when the yolk forms a “green shell.” To avoid the “greening” of the yolk, you must think of hard boiling as a misnomer. While the perfect hard boiled egg is boiled, it really isn’t boiled hard.

Place the eggs in a single layer in a sauce pan and fill the pan with water to cover the eggs by 1 inch. Heat the saucepan until the water just begins to boil then turn off the heat and remove the pan from the stove (to prevent further boiling). Cover the pan and leave the eggs to sit (12 minutes for medium size eggs, 15 minutes for large size eggs, and 18 minutes for extra large sized eggs). Then, run the eggs under cold water until completely cooled. The egg whites and yolks will be completely solidified without any “greening.”

There is also a trick to peeling a hard boiled egg without painstakingly picking off little egg shell bits. First, crackle the eggs shell by tapping gently all over. Then, roll the egg between your two hands to loosen the shell. You should be able to start at the large end and just peel the shell off.

Hard boiled eggs can be kept in the refrigerator for up to one week if they remain in their shells. If shelled, you must eat that egg in the same day. Of course, you will not have to worry about freshness if you devil those eggs because they will be eaten within moments of their creation.

Clambake, an American Tradition

2009-10-13T05:34:00.000-04:00

While not practiced in most of the 50 states, clambakes are one of the few cultural cuisines that can be labelled as being purely American. Clambakes are mostly popular in the New England states, followed closely by Northeast Ohio. They have also been catching on in the Pacific Northwest. And, while the menu and style of cooking differ between the New England state and Ohio, both can trace their clambake roots back to a Native American tribe.

The Wamponoag tribe that lived in the south-eastern Massachusetts, Rhode Island, Martha’s Vineyard, Nantucket, and the Elizabeth Islands used clambakes as part of their sacred celebrations. In fact, what is popularly known as the “New England Clambake” has changed very little since pre-European times. While clambakes can be enjoyed year round in these states, they are traditionally a summer fare.

The Ohio clambake can be traced back to just after the Revolutionary War. After the war, farmers who lost their farms and homes in Connecticut were offered inexpensive land in the Western Reserve and Fireland areas. Today, these areas are known as Northeast Ohio (which includes the city of Cleveland).

These transplanted farmers brought with them the tradition of clambakes. Clams, packed in ice, were brought in on overnight freight trains from New England. But, because this was a time before refrigerators, it was believed that clams were only safe to eat during months that ended in R. Despite the ability to get fresh clams year round, Ohio clambakes have remained an autumn tradition and are only organized in the months of September and October.

The style of cooking and the menu are vastly different between the New England clambake and the Ohio clambake. In the New England states, the food is baked in a pit dug in the sand. First seaweed and heating stones (called cannon balls) are gathered. Then a fire pit is dug. The stones are placed in the center of the pit with a wood fire started on top. The fire burns until the stones are glowing hot, then the ashes are swept off the stones and raked between in order to form an insulated bed.

A layer of wet seaweed is placed over the stones, then a layer of regional seafood such as clams, mussels, quahogs, and lobsters. On top of this is a layer of side dishes such as potatoes, corn on the cob, liguica sausages, carrots, and onions. These layers are alternated until the pit is filled and a mound is built. The entire mound is then covered in canvases that have been drenched in sea water to seal in the heat. The food steams for several hours in this fashion.

The Ohio clambake isn’t quite as elaborate, does not happen in the ground, and does not use seaweed. An Ohio clambake traditionally includes a dozen clams, half a chicken, one sweet potato, and one ear of corn per person. The clams, chicken, sweet potatoes, and corn are steamed together in a large pot outdoors, making it more of a “clamboil” than a “clambake.” Other side dishes are cooked separately. Ohioans also traditionally use clambakes as fundraising events for charities and local causes.

Regardless of whether you prefer the New England style or the Ohio style clambake, both are a delicious party venue that sings the praises of the Red, White, and Blue.

Preserving Your Harvest with Herbs

2009-10-09T05:15:00.000-04:00

Winter is right around the corner and it has you wondering how to save as much of your garden’s harvest before the frost hits. If your harvest is full of fresh herbs, then you are in luck. Many times, using traditional preserving methods of produce with the use of herbs will help retain, or compliment, the natural flavor of your harvest. While there are a plethora of herbs available, traditional herb gardens include: basil, thyme, rosemary, parsley, oregano, sage, chives, and mint.

Preserving your garden herbs is much easier than other fruits and vegetables. Typically, herbs can be dried, made into a pesto, or infused into oils and vinegars. Drying fresh herbs is probably the easiest way to keep them for the long term. Just tie the herbs into a bunch and hang them upside down in a dark, cool place. It is important to only keep dried herbs for less than a year because over time they will begin to lose their flavor.

Making herbs into a pesto is the best way to freeze herbs. Fresh herbs normally cannot be frozen because the herbs will turn black in the freezer and will be too limp for use when thawed. Making the herbs into a pesto solves this dilemma. Pesto, by definition, is a mixture of herbs, olive oil, garlic, pine nuts, and parmesan cheese. For the purposes of herb preservation, though, the cheese should be left out of the recipe.

Any herb can be used to make a pesto. And, in most cases, the color of the herb can be saved if you blanch the herb before making it into a pesto. Blanching involves dipping the herb into boiling water for one full minute then immediately plunging it into an ice water bath.

After the pesto is made, freeze it in ice cube trays so that you will have pre-made portions ready for use.

Herbs can also be saved using oils and vinegars. To infuse the herb's flavor into oil, combine in a food processor a half cup of the herb and one cup of olive oil. Once processes, strain the oil to remove the bits of herbs. This oil can be stored for only up to one week (longer if lemon juice or vinegar is added) in the refrigerator. Oil tends to be a breeding ground for bacteria, so it is wise to not go beyond the one week limit.

Herb infused vinegar does not have the risk of bacteria growth because it is very acidic. Simply add the herb to the vinegar and let it sit. This flavor infused vinegar can be kept for a very long time.

The rest of your harvest can be preserved using several tried and true methods: salt, sugar, vinegar, rosemary, and bay leaves. While salt is technically a mineral, it has been used as a preservative for centuries, especially where meat is concerned. Salted meat can last for many years because the salt inhibits the bacteria growth that spoils the meat. It also protects foods from yeast and molds.

Sugar is also not an herb, but it is another natural food preservative. Sugar draws the water out of bacteria and microorganisms, thus killing them and/or inhibiting the growth. On a side note, honey (a natural sweetener), is bacteria free, thus anything sealed in a jar of honey will remain as fresh as when it was picked.

Vinegar kills the microbes that spoil food. It is here that your preserved herb garden can come into play. Matching up flavor infused vinegars with various produce will either compliment or save the flavor of your food. Vinegar (or flavor infused vinegar) can be used to preserve other items in the refrigerator. Cheese wrapped in a vinegar damp cloth will not dry out. Ham and bacon wrapped in a vinegar soaked cloth will remain fresh.

Rosemary leaves, when distilled, preserve the color and flavor of your produce. Bay leaves, when dried, are great for repelling insects from your dried goods. Place a bay leaf inside your flour, sugar, rice, oatmeal, or dried legumes canisters (and any other dried goods you have). Most insects, including ants, can’t stand the bay leaf’s fragrance.

Not only will growing herbs increase the value of your garden, they will increase the longevity of your foods and the quality of your meals.

It’s Apple Harvest Time

2009-10-06T05:11:00.000-04:00

It’s that time of year when everyone’s favorite pome fruit comes into season. While there is a variety or two available year round, most apple crops are harvested between late August to mid October. Apples flourish in the cooler/temperate regions of the world with China producing the most (41% of the world’s apples) and the United States coming in second for apple production.

The US produces about 4.6 million metric tonnes of apples a year. In fact, apples are only second to oranges as a valuable fruit crop. Fifty percent (50%) are eaten as fresh fruit; 20% are made into vinegar, cider, wine, juice, jelly, and apple butter; 17% are canned for applesauce and pie filling; and 13% are exported to other countries. The top three apple producing states are Washington State, Michigan, and New York. Following behind are Pennsylvania, Virginia, and California.

All varieties of apple are derived from a fruit tree native to Eastern Europe and South-western Asia. Apples are a member of the rose family (remember that roses make rose hips which is a fruit similar to apples). Their compartmentalized core is what classifies them as a pome fruit. Today there are over 7,000 varieties of apples available.

Everyone has heard the saying, “An apple a day keeps the doctor away.” This is a very true statement. Apples contain a larger quantity of phosphates than any other vegetable or fruit. They also contain a very long list of antioxidants that have been proven to protect the heart and circulation. Containing about 15% of the recommended daily value of dietary fiber, apples also stand out in the areas of lung health. While not conclusive, they have been shown to protect against lung cancer and asthma.

When choosing apples at a store (or a farmer’s market), the desired flavor should determine the variety. In general, Red and Golden Delicious are sweet, Braeburn and Fuji are slightly tart, and Gravenstein, Pippin, and Granny Smith are the most tart (and retain their texture during cooking).

Choose apples that are firm with a rich color. Coloring of an apple can tell you a lot about how and where it was grown. Apples that have a slight blush to their skin (regardless of color) were grown in the sunshine (yellow or green apples with the slight blush are the best “eating” apples). Circular shadows in the color indicate that the fruit was not alone on the branch. Russet coloring around the stem indicates that the fruit hung upright and rainwater gathered there. Apples that were subjected to hail storms have russet colored spots.

When choosing an apple juice, select those that are “cloudy” instead of clear because they retain more nutrients and antioxidants.

Apples do not lose much of their nutritional and antioxidant levels during storage. After 200 days, the levels are similar to where they were when the apple was first harvested. It is the processing of apples that lowers these values. This is why fresh apples are always better for your health than apple juice.

Apples also ripen faster at room temperature than they do if kept in the refrigerator.

When eating an apple, it is important to not peal it. The valuable acids and salts in the apple are located just below the skin. But, if you are going to peel and/or cut your apple, placing the apple pieces in a bowl of cold water with a spoonful of lemon juice will prevent browning of the fruit. Apple slices also freeze quite well in plastic bags and containers.

Apples go back through much of human existence. While they vary in flavor and texture, their basic shape, taste, and nutritional value have remained unchanged through the centuries. And, despite advances in farming, apples are still mostly hand picked throughout the world.

Food Gadget of the Month: Digital Barbeque Tongs

2009-09-29T16:18:00.003-04:00

Summer may be over, but that doesn't mean you have to stop barbecuing! And now, with DinnerBeat's Food Gadget of the Month, your barbecued meats can be cooked to perfection! The Digital BBQ Tongs from Taylor Gifts not only tells you the exact temperature of your food, but can even tell you if it's ready.
This handy gadget has seven presets (based on different meats) and one custom setting. As soon as the tips touch the meat, an alarm will chime, letting you know if the meat is cooked through! No more raw or undercooked meat for you! This battery-powered device also has a built-in LED light, perfect for grilling at night!

Hidden Grocery Costs

2009-09-24T18:14:00.000-04:00

While a trip to the local grocery store rarely breaks the bank these days (the average American spends less than 19% of his/her income on food), the way we stock our pantries might not be as cost effective as we think.

Can someone say subsidy?
The fresh produce and meats found in the grocery store are most likely not grown locally. In fact, in the farm states only 1% of the food eaten is grown in the area. Most of American staple crops are shipped out of state to be processed into food and animal feed, then shipped around the world for sale. The fact that the canned corn you are eating had to travel through several states and a factory despite being grown next door adds a lot to the price of a meal.

Not to mention, the government subsidies. The American government subsidizes 5 crops: corn, soybeans, cotton, rice, and wheat. What this means is that farmers stay in business growing these produce at a loss by depending on government dollars to shore up the difference between the cost of farming and the sale price of the harvest. Because the people who buy these foods in the grocery store also pay taxes, Americans are paying twice for every mouthful of food they eat.

The incredible shrinking food
Food manufacturers are trying to find ways to raise their prices without actually raising their prices. Companies believe that they will lose their customer base to a competitor if they increase their prices to match current costs. But, these same companies are in business to make money. This causes the manufacturers to believe that they must be deceptive in covering their operating expenses. They do this by keeping the price of the product the same but reducing the size and quantity found in the package.

A couple of ounces here, a few vegetables there and less observant consumers end up puzzled when their regular grocery expenditure doesn’t seem to stretch nearly as far.

In God we trust that all others pay with credit cards?
A lesser known hidden grocery cost affects only those who pay in cash. Yes, cash. Credit card companies (and bank debit card companies for that matter) charge fees to the grocery store for ever transaction done using their product. The merchant agreements that the store owners sign in order to provide you with a convenience does not allow the grocery store to pass on these fees to the customers who pay with credit cards. This forces store owners to build these fees into the cost of everything in the store.

In the end, those who pay for their groceries with cash end up paying 3-4% more for their food than they would have if the store didn’t accept credit cards at all.

Paying for the privilege to work
The newest craze in the grocery stores is the self checkout stations. The flashy, high-tech equipment draws customers like flies to a light bulb with the illusion that they somehow are saving time and money. Realistically, the only one saving money is the grocery store.

In fact, they are profiting every time you use one of those checkouts.

Grocery stores often only open one or two regular checkouts during peak hours to force people into the self checkout lanes. By doing this, the grocery store does not have to hire nearly as many cashiers and bag boys (or girls). While this does lower operating costs for the store owners, these savings are not passed on to you.

Look around. The stores that have self checkout stations charge the same price for products as those that do not have self checkouts. In fact, you will find that the stores without self checkouts are usually discount stores. Despite having to “man each station,” discount stores are able to sell you your can of beans for less.

It’s all about getting the most for your money. A customer walks into the local grocery store and fills up her cart with $100 worth of groceries. She makes her purchase through a traditional cashier manned station. With her $100 purchase, this woman gets friendly customer service from knowledgeable staff. Her groceries are bagged for her and placed in her shopping cart. And, if she were to ask, the bag boy (or girl) will roll her shopping cart out to her car and load the bags into her trunk.

An identical customer walks in and buys the exact same groceries but uses the self checkout station. This person is left to muddle their way through should a question of price come up or the equipment fails to scan correctly. This woman must bag her own groceries, fill her own cart, and transport the groceries to her car without assistance.

Who got more value out of her $100?

Savings you weren’t aware of
Most consumers are unaware of a savings measure using coupons. Most grocery stores will honor merchant coupons for products that are on “special” within the store. Dependant on the value of the coupon and the discount offered by the grocery store, you could conceivably be paid to take your groceries home.

Granted, most of these hidden costs are beyond the consumer’s control, but it does pay to walk through those sliding doors with eyes wide open and a tight purse string.

All About Eggplants

2009-09-22T18:10:00.000-04:00

The end of summer and beginning of autumn brings about a longing for everyone's favorite purple friend. That's right, eggplants. More a berry than a vegetable, eggplants belong to the nightshade family, a family populated with tomatoes, sweet peppers, and potatoes. Their skin is commonly deep purple, flesh is the color of cream, and they are shaped like a large, pear-shaped egg. Eggplants have a bitter yet pleasant taste and are of a spongy texture when eaten.

Eggplants are not exclusively purple in color or large in size. They come in a variety of sizes and colors, such as: lavender, jade green, orange, and yellow-white.

Not lacking in nutrients, eggplants are one of the precious few plant based foods lauded as being “brain food.” An antioxidant found in eggplant is known to protect the lipids in the brain cell membranes. Despite this glowing recommendation, not everyone should eat eggplants. It is one of the few foods that contain a naturally occurring substance that crystallizes when consumed in high concentration. Those with kidney or gallbladder problems should avoid eggplant.

Eggplant's ancestors grew wild in India. It is believed that they were first cultivated in China during the 5th century BC. From there, eggplants were introduced to Africa during the Middle Ages.

Despite its association with the vegetable, eggplants were not grown or eaten in Italy until the 14th century. In fact, it probably wasn't eaten at all. Early Europeans mistakenly attributed eggplant as being the cause of insanity, leprosy, and cancer because of its bitter taste. Until the 18th century, it was just used as a decorative garden plant.

The 18th century saw a new variety of eggplant that was less bitter, thus graduating the vegetable from the garden to the plate.

Selecting tasty eggplants in the grocery store is quite simple. The vegetable should be heavy and firm with a vividly colored skin that is shiny and smooth. There should be no discoloration, scars, or bruises on the skin (all of which are indications of damage or decay). The stem and cap should be bright green.

Ripeness can be tested by gently pressing the skin with the pad of your thumb. If the skin springs back, then the eggplant is ripe for the eating.

Eggplants are very perishable and should be handled with care. If your eggplant came encased in a plastic film, it is prudent to remove the plastic before storage otherwise the vegetable would not be able to “breathe,” degrading its freshness.

Sensitive to heat and cold, eggplant should be stored at 50 F degrees. Do not cut or puncture the skin before storing because the exposed flesh will rot.

Preparing and eating eggplants are just as delicate work as the storage of them. Eggplants react badly with carbon steel, so only stainless steel knives can be used in its preparation. Larger eggplants and white eggplants of all sizes have skins that are too tough and must be peeled before eating. Peeling can be done before cooking, or the flesh could be scooped out of an eggplant that was baked whole.

All cut eggplants require a process called “sweating” before they are cooked. Place the eggplant pieces on a tray, sprinkle them with salt, and let them set undisturbed for half an hour. Rinse the pieces before cooking to remove the salt. This process of “sweating” pulls out some of the eggplant's water. This makes the eggplant less permeable to oil absorption, removes some of the bitter taste, and softens the skin (if not peeled).

Eggplants can be baked, roasted, steamed, and grilled. If you choose to bake your eggplant whole, then pierce the skin several times before placing in the oven to give the steam a means of escape.

These vegetables can also be cooked using a method called “steam fried.” Steam frying occurs in a frying pan on medium heat. First the eggplant is lightly fried using a slight coating of olive oil. Once both sides are lightly browned, then only two tablespoons of water is added to the pan with the lid quickly covering the pan to lock in the steam. Every minute or so the eggplant pieces need to be turned while adding more water (don't forget to cover the pan quickly each time). The eggplant pieces are fully cooked when they are soft when pressed.

No matter how you choose to cook them, eggplants are a welcome addition to any dinner plate.

Best of You Tube: Breakfast Meals

2009-09-16T13:18:00.010-04:00

If you're like me, then the most important meal of the day is also your favorite! Breakfast is often ignored by many people, whether its because they lack time or energy to prepare something first thing in the morning. But a good breakfast is essential to our body's nutrition, signaling to our brain that the day has begun and it's time to get going! With the help of the Internet and YouTube, we've gathered some of the best videos to get you started with your breakfast.

1) Mexican-Style Breakfast Wraps
They're easy to make and ready to go - you won't have an excuse to skip breakfast with these delicious wraps!

2) Breakfast Smoothie
Healthy, quick and portable, breakfast smoothies are a great healthy alternative to a full meal! You won't be leaving home hungry when you pack up this delicious smoothie before going to work.

3) Tofu Breakfast Scramble
For Vegans and Vegetarians, you can try this simple dish that nutritious and scrumptious!

4) Fishermen's Breakfast
If you have a little bit more time (well, a lot more time), you can fire up the grill and make some a delicious fish breakfast.

5) Healthy Pancakes
There's nothing better than a traditional pancake breakfast! But if you're counting calories, here's a healthy alternative to satisfy your cravings, and keep your waistline trim!

6) Bacon and Eggs
There's nothing better than the basics: Bacon and eggs!

Carb-lite, The Simple Way

2009-09-10T10:09:00.001-04:00

The word diet has a lot of scary connotations. Many people associate it with food deprivation and look up the word as a death knoll to flavor and satiety. The actual definition of the word diet refers to food that is eaten, not eaten. A low-carb diet is a food plan where all of the complex carbohydrates are replaced with fats and proteins.

Ironically, for decades Americans have been taught to eat based on a food pyramid that emphasizes carbohydrates and keeps fat consumption low. The result of this mismanagement of food is that Americans are now the fattest people on the earth. Dieticians are only just beginning to see the error in their ways and have changed the “sensible diet” to weigh heavily on proteins, fats, and “good carbs” (high fiber fruits, nuts, green leafy vegetables).

There are a plethora of benefits from eating a “lo-carb” diet. Probably the most popular reason is that you can eat until you are full. Protein and fat increase satiety, so you are not very likely to leave the table hungry when eating lo-carb. A lo-carb diet burns fat, lowers the insulin in the body (diabetic friendly), reduces bad cholesterol, and lowers blood pressure.

Many people have tried, and succeeded in improving their health with following a strict lo-carb diet. But for some, the constant “carb counting” echoes the days of calorie-counting-food-deprivation. A low carbohydrate diet does not have to be that “clinical.” Just a few simple changes to how you shop and what you eat can have you “lo-carbing” like a pro.

High carbohydrate foods can be spotted at a glance: they all come in cans and boxes. That’s because any and all processing of food tremendously raises the carbohydrate count. Simply stated, if the food on your plate has ever passed through a factory, then don’t eat it.

The biggest change in your life will happen at the grocery store. When buying food, stick to the outer walls; never go up and down any aisles. All grocery stores keep their fresh produce, meats, and dairy (not, or least, processed foods) along the outer walls. The aisles are reserved for frozen, canned, and boxed foods (i.e. highly processed). Just be wary of the grocery store’s bakery. While the bakery is also along the outer wall, it is just a den of carbohydrate iniquity. Avoid it like the plague.

The next lifestyle change to make in a lo-carb diet is to increase your protein consumption. Chow down on all the meat you want. Roasted, fried, grilled, or boiled, you can eat your favorite meats to your heart’s content. (Note: remember that some lunch meats are highly processed and should be used less often than whole meats).

Avoid “diet” foods. While these foods have no carbohydrates, many of the chemicals in them have been proven to increase you cravings for carbs.

Never eat “white” food. White rice, white sugar, and white flour (and the foods made from these substances) are the most extremely processed foods on the planet and should be avoided.

You don’t need to stop eating the meal entrees you like; you just need to adjust your recipes a bit. Substitute spaghetti squash or eggplant for pasta. Zucchini, summer squash, shredded cabbage, and bean sprouts also make wonderful pasta substitutes.

Replace mashed potatoes with mashed cauliflower. Celery root, turnips, and rutabagas are all successful alternative options for potatoes in your favorite recipes.

Grated cauliflower is an excellent replacement for rice. Shred the whole head in either a food processor or a hand grater then microwave (without water). Few people can tell the difference.

Avoid cereals and breads.

A healthy weight and diet can be had with very little effort and only minor changes to your eating lifestyle.

Tea Time

2009-09-08T10:08:00.000-04:00

Tea, a drink made form the leaves of the Camellia Sinesis plant, is the most widely consumed beverage in the world. There are over 3000 flavors, all falling within 4 tea categories: black, white, oolong, and green. The consumption of tea is so wide spread and is dated so far into human history that it has been the focal point of many traditions in many cultures throughout the ages.

The 4 tea categories all are defined by how the tea leaf is processed. Black tea is the most fermented (or oxidized) of the teas. Green tea is not fermented at all (Japanese green tea leaves are steamed and Chinese tea leaves are roasted). Oolong tea is only partially fermented, whereas white tea is made from leaves that are picked before they have bloomed and is completely unfermented.

Tea offers plenty of antioxidants which lowers blood pressure, lowers bad cholesterol, helps prevent cancer, and delays the onset of Alzheimer’s disease. While white teas have the most antioxidants, all teas offer some benefits and can be enjoyed without guilt.

Brewing a proper pot of tea requires finesse and patience. Fill a kettle with fresh, cold water. Heat the water until it is near-boiling, and then remove from the stove. Pour the heated water into the teapot and swirl the water around to thoroughly heat the pot. Empty the water back into the kettle and heat the water again, this time to a brisk, rolling boil. Add 1 rounded teaspoon (per cup of water) into the warmed teapot. Pour the boiling water from the kettle into the teapot. Allow the tea to steep for 3-5 minutes, stir, and then serve by straining the tea into cups.

For many people, that is a little too much work. That is why pre-packaged tea bags are so popular these days. Making a cup of tea with a teabag is simple, but requires a technique if you want to reap the full flavor benefits. Place the teabag into an empty cup. Fill a kettle with fresh, clean water and bring to a brisk, rolling boil. Pour the boiling water into the cup over the teabag. Always pour the water over the teabag; never “float” the teabag into a cup of water. Steep 3-5 minutes then remove the tea bag.

Cream, sugar, or lemon? All of this depends on your taste. The British usually take their tea with a little milk (never cream) and a little bit of white sugar (never honey). It is generally thought that milk should never be added to green tea because it hides the taste and that lemon is a better compliment to black teas (note, if you use lemon and sugar, add the sugar first because the citric acid of the lemon will prevent the sugar from dissolving). Honey has become a healthy substitute for sugar in many tea cups.

Tea is more than just a beverage; it is also a meal and a social event. High Tea referrers to dinner (also known as a “meat tea”). It got its name because High Tea is traditionally served on a high dining table, as opposed to a tea table. Low Tea is an afternoon snack. Low Tea may include cookies, tiny cakes, scones, and finger sandwiches along with your tea.

When putting together a “tea”, always send written invitations to your guests. Cover your tea table with a clean tablecloth and use cloth napkins. When everyone is seated, the hostess pours the tea and offers the accompaniments (i.e. milk and sugar). Guests should never “clink” their spoons against the cup while stirring and should never gulp their food. Napkins should always be in your lap, and should you need to leave the table, always place the napkin on your chair (never on the table). The hostess will signal the end of the tea party by picking up her napkin and placing it beside her plate. The guests are free to place their napkins on the left side of their plates at this time.

Remember to always send a thank-you card to your hostess.

Popcorn, Not Just for Microwaves Anymore

2009-09-04T10:07:00.001-04:00

Popcorn is one of the most popular treats in America today. Made synonymous with entertainment by the motion picture industry, this fluffy, crunchy snack has earned its place as the institution more American than apple pie.

Most people today buy their popcorn pre-popped or they buy the “microwavable” kind. But, aren’t the only ways to enjoy the perfect vehicle for butter and salt. Recipes and methods for popping corn are countless, as are the uses for popcorn.

Corn was first popped by the Native Americans centuries before any European set food in the Americas. The Native American snacker would pierce the center of the corn cob with a sharp object and coat the cob with oil. The ear of corn would then be placed in the fire, the corn popping while still attached to the cob.

Probably one of the most traditional ways to make popcorn at home (prior to microwaves) is the stove-top method (the same method can be done on an open fire). In this technique, popcorn seeds are spread one-layer deep at the bottom of a deep pot (preferably the pot has a long handle). Oil is poured over the kernels until the seeds are just barely covered (olive oil is best – it gives the popcorn a cleaner taste). A lid is placed over the top of the pot and the pot is placed on a stove burner (or open fire) with the heat turned up to “medium.” The pot is shaken back and forth constantly (to prevent the popcorn from burning). When the sound of kernels popping slows down significantly, the batch of popcorn is done.

Popcorn enthusiasts can find pre-packaged popcorn for the stove-top or open fire. The oil and kernels come in a disposable pan with an aluminium foil cover. As the popcorn pops, the aluminium foil rises.

It should be noted that home made kettle corn can be made using the stove-top method. After adding the kernels and oil to the pot, add 2 tbsp of cane sugar and then pop the corn as you normally would.

In the same vein are the oil based popcorn poppers. Owners of one this space ship looking device should follow the directions that come with the appliance, but almost all of these poppers follow a similar recipe. Usually the bottom of the popper is filled with popcorn seeds up to a marked “fill line.” Oil is added, the cover re-installed, and the appliance is plugged into an electrical outlet. Usually a light will turn on or off when the popcorn is done.

Hot air poppers are a favorite for many families. These little marvels make popcorn that is cholesterol and fat free (until you add toppings) and are very easy to use. Remove the top of the popper, fill with kernels up to the marked “fill line,” replace the top, and plug the device into an electrical outlet. The well holding the kernels will start to spin around very fast, causing the seeds to heat up enough to pop. A bowl needs to be placed under the “vent” of the popper to catch the popped corn as it shoots out. When the popping ceases completely, the appliance can be unplugged.

The most traditional topping for popcorn is butter and salt (never use tub style margarine…it makes the popcorn soggy), but there are a multitude of other popcorn toppings that are either healthier or just give the snack a little “jazz.” Try using butter flavored cooking spray instead of butter or use fresh ground pepper in place of salt. Flavored gelatin mix shaken through the buttered popcorn will create a fruity treat. Cheese powder is common topping, but “cheesy corn” can be made healthier by using Parmesan cheese. Melt peanut butter, honey, or chocolate (or any combination) and drizzle over the popped corn for a gooey, crunchy treat. Use garlic salt instead of regular salt or shake ranch dressing mix over the popcorn. The possibilities are endless!

However you choose to make and eat popcorn (early pioneers used to eat it like a breakfast cereal), you will be partaking in a tradition that is as old as the Americas themselves.

Fun with Lo-Cal Foods

2009-09-01T10:06:00.001-04:00

Everyone wishes there were a “magic snacks” that you can eat to your heart’s content. There are. In fact, there are many. These enchanted delicacies are called Negative Calorie Foods and they work by producing enzymes in your digestive system in sufficient quantities to break down their own calories plus other calories within your body. In other words, you burn more calories eating these foods than are in the food itself.

Sounds pretty neat, huh?

But, before you give up your gym membership and throw away your calorie counter, it is important to remember that the net loss from eating one serving of a negative calorie food is roughly 5 calories. With one pound of fat containing 3,500 calories, using negative calorie foods as the basis of a weight loss campaign is fool hardy.

Negative Calorie Foods’ charm is in their “snack-ability.”

Health, and weight, conscious people can use negative calorie foods as guilt-free snacks. Secure in the knowledge that these foods will not add to the calorie list, dieters need only consider the impact of the sauces, dips, and toppings added to these delicious snacks.

Celery, by far, is the most famous of the negative calorie snack genre. Not only will it not add weight, but it also has that satisfying “crunch” when you bite into a stalk. The most common, and delicious, way to eat celery is topped with peanut butter (place a few raisins on top and children will delight in the snack called “Ants on a Log”). Those who wish to reduce the calorie intake can substitute cream or cottage cheese for the peanut butter.

Oranges. You can peal them, cut them, or squeeze them and no matter what, they are a treat. There are many ways to snack on an orange, but one of the tastiest that really satisfies a sweet tooth involves honey and cinnamon. Peel and slice the orange into flat disks. Spread over a plate and drizzle your favorite honey all over the slices. Then lightly sprinkle with cinnamon. Not only does this snack have a much lower calorie count, it also provides anti-oxidants (honey) and will lower your cholesterol (cinnamon).

Spinach is quite versatile and isn’t just for Popeye anymore. The most obvious way to snack on spinach is to make a salad out of it. Some of the tastier dressings to use on a spinach salad are vinegar & oil, bacon & egg, and poppy seed. You can also use spinach as a “wrap” to make a late night sandwich that doesn’t pack on the pounds.

Strawberries are loved by most, especially when dipped in chocolate. But, there are other ways to enjoy this negative calorie snack. Top your toast with peanut butter and sliced strawberries, or create a parfait out of layered strawberries, yogurt, and crunchy granola.

Slice and quarter cucumbers to make finger sandwiches (popular with tea drinkers). Half a grapefruit, top with cinnamon/sugar and a pat of butter, and place on your broiler to make a warm, sweet treat.

There are numerous negative calorie foods to choose from. Garlic/onions, apples, zucchini, hot chilli peppers, watermelon, blueberries…the list goes on. The trick is to find that right balance between “snack-satisfaction” and guilt-free eating. Experiment wisely, and happy snacking!

Honey Magic

2009-08-27T10:03:00.001-04:00

Honey is one of nature’s most perfect sweeteners. Made by honeybees, this darling of Winnie-the-Pooh is a natural antibiotic, anti-bacterial, and anti-viral. It is also an antioxidant (protects cells from the damage done by free radicals). With so many benefits, it’s no wonder that honey is steadily replacing table sugar in many homes.

Honeybees make honey from the nectar of flowers. Nectar is 80% water and 20% complex sugars. Bee enzymes break the complex sugars into simple sugars and cause the water to evaporate. This leaves a thick, syrup substance that is sealed off with wax by the bees for later use.

The most common honey is clover honey which is made by bees that have gotten their nectar from clover, dandelions, and alfalfa. It is light and mild in flavor. Other light honeys include blueberry (fuller flavored), fireweed, orange blossom (has a fresh citrus flavor), sage, tupelo (has a greenish cast), and wildflower (made from various unidentified flowers). The darker honeys (buckwheat, avocado, and eucalyptus) tend to have a fuller bodied flavor and are usually not as popular.

Honey has been used as a homeopathic remedy through the ages. It can soothe burns, stop bed wetting, cure insomnia, ease a cold, heal wounds, assist digestion, cure “pink eye”, and preserve foods longer. Honey doesn’t affect glucose levels like table sugar (diabetes friendly) and can help the body absorb calcium better (osteoporosis prevention). Many a consumer of spicy foods has found that a teaspoon of honey can cool a mouth that is on fire. And, of course, it is an important ingredient for a “hot toddy” (alcoholic remedy for a head cold and flu).

Several ice cream chains have made a claim to fame by making honey based ice cream (such as Honey Hut Ice Cream in Cleveland, Ohio). Honey is traditionally found in BBQ sauces, mustards, cereals, and baked into hams. Health conscious individuals are substituting honey for sugar in teas, coffees, milk shakes, smoothies, and home made caramel.

But, honey can be used in a multitude of delicious ways.

When making a marinara sauce for pasta, replace the sugar with honey for a cleaner and healthier flavor. Apples are sinfully decedent when stuffed with honey and cinnamon and baked to a warm, sweet treat. Hot cocoa is enhanced when made with milk, honey, powered cocoa, and a cinnamon stick (be sure to add a pinch of salt to bring out the sweetness).

Hot apple cider is more complete when honey is added to the recipe. A delicious honey cookie can be made with butter, maple syrup, egg yolks, flour, and honey. Grilled corn is wonderfully complimented with a butter, honey, and lime juice mixture. Pork chops are scrumptious when baked with honey, soy sauce, and rosemary.

Make a Sangria fruit salad with sour cream, honey, lemon & lime juices, orange zest, and seedless grapes. Take brie “up a notch,” Warm it up and pour a mixture of dried fruit, rum, honey, and orange zest over the top of the cheese. And, make a crowd pleasing sauce for sautéed vegetables out of onion, butter, honey, basil, and lemon juice.

Of course, there is the lunchbox favorite in my home: peanut butter/honey/banana sandwiches. A treat few children can resist.

Sweet Corn Sweetness

2009-08-25T10:01:00.000-04:00

The Farmer John’s Cookbook: The Real Dirt on Vegetables says that harvesting sweet corn is a spiritual experience, especially when you can occasionally stop and indulge in a sweet, perfect ear of fresh picked corn. Very few would contradict Farmer John, especially since it seems that sweet corn gets sweeter every season.

Sweet corn (AKA Indian corn, sugar corn, or pole corn) is a variety of maize that has a high sugar content. Until the 1600s, corn was just a grain for cattle consumption. Suddenly a mutation occurred, and with the cultivation done by the Native Americans, the sweet “fruit” for humans known as sweet corn was born. Since then, experiments with hybridization has caused sweet corn to be almost candy-like in flavor.

Most of the world’s corn (and sweet corn) are grown in what is known as the “corn belt;” a 7 state expanse in the United States (Ohio, Illinois, Indiana, Missouri, Kansas, Iowa, and Nebraska). These states have dedicated their farms to providing a delicious vegetable that is loaded with antioxidants. Eating sweet corn can help reduce the chances of heart disease and cancer.

Sweet corn, the taste of summer, is sweetest when it is fresh. The corn crops are best when harvested in the late summer/early fall. Corn begins to convert its sweet sugar to starch immediately after picking, so time is of great importance when selecting corn at the supermarket.

Ideally, sweet corn should be picked, bought, cooked, and consumed in the same day. This gives farmer’s markets and roadside stands the advantage when it comes to providing delectable corn.

Pick up an ear of corn. It should feel full and plump in your hand. Look at the silk sticking out of the top. It should be golden pale, slightly sticky (never brittle), and plentiful (the more silk, the more kernels of corn). The husk should be grass green, never brown.

Peel back some of the husk. The kernels should be evenly spaced in tight rows. Reject any ears that have shrivelled or enlarged kernels. Reject any ears that have missing rows.

Pop a kernel with a thumbnail. The supermarket will hate you for doing this, but this will determine the ear’s freshness. If the juice from the kernel is milky, it is fresh.

Inspect the bottom of the ear where corn cob was broken from the stalk. It should be greenish or yellow in color. If it is brown, the ear is 2 days old or older and can be considered to be no longer sweet.

While roadside stands are more likely to sell corn that was picked that day, they also are more likely to have let the corn sit in the sun all day. The heat from the sun speeds up the sugar to starch conversion. Make sure the ear of corn you choose is cool to the touch.

There are many ways to prepare corn on the cob. The three most common ways are to cook them in the microwave, in a pot of water on the stove, or on the grill. Microwave cooking is the worst way to cook corn and isn’t all that time saving. The husks must be pulled back (not removed) so the silk can be disconnected, and then pulled back up around the ear. The husk encased ears are then placed in a pan of water to soak for about 20-30 minutes. The wet corn is then placed on a paper towel and microwaved on high for 3-5 minutes, flipped, and “nuked” for another 3-5 minutes.

The best tasting, and most efficient, way of cooking corn is to boil it on a stove top. Fill a pot with cold water and add a tbsp of sugar (do not add salt, it will toughen the corn). Shuck the corn (remove the husks and silk). Now, you can either boil the water first, and then add the corn, or, you can add the corn and then bring the water to a boil. If you boil the water first, cook the corn in the boiling water for no more than 5 minutes. If you bring the pot to a boil with the corn already immersed, then as soon as the water boils, the corn is done.

Just remember to not cool the hot corn under running cold water (it makes the corn soggy), and don’t overcook the corn because the kernels will get hard and loose their sweet flavor.

Finally, you can grill corn-on-the-cob by shucking the ears, wrapping the cobs in aluminium foil (with a pat of butter and seasoning in each foil wrap), and placing on the grill for about 15 minutes while turning occasionally. Some tasty seasoning ideas include honey & butter, and parsley & thyme.

However you choose to cook your sugar corn, savor the sweet promise of summer.

After School Snacks

2009-08-21T09:59:00.001-04:00

With only a couple weeks left before school starts, parents are scrambling to get their children’s back-to-school items, including healthy snacks to fill the nation’s “rumbly” little bellies after school. Without careful planning, millions of hungry children will end up grazing on junk food found in vending machines and in their pantries at home.

For many kids, there is a 6 hour gap between lunch at school and dinner at home. Children come home from a day of classes and after-school activities dragging from exhaustion and needing a pick-me-up to work on their homework and to take the edge off the hunger before dinner. Parents have the responsibility to balance their snacks with a healthy dinner later.

The best way to achieve this is to make healthy foods an easy choice for your kids. Besides the sugary and fatty tastes, children reach for junk food because it is “easy.” The food is already doled out in single servings and pre-packaged. All a child needs to do is unwrap the decedent delicacy and hunger is sated. Parents need to make healthy snacks just as easy to eat.

Always keep cut up veggie sticks and fruit in the house and make them visible when the kids get home (i.e. place them in the front on the middle shelf of the refrigerator or on the kitchen table). It also helps to stop buying sugary treats, or if you must buy them, keeping the junk food very cleverly hidden.

But, what kind of healthy snacks are likely to grab the attention, and stomachs, of a busy child? Understanding the nature of your kids and their dietary choices will go a long way in answering this question.

The first rule in understanding children’s eating is that kids love to dip. They will dip anything in anything. Use this information to your advantage. Make sure to keep low fat dips around such as ranch dressing, cream cheese, honey, mustard, ketchup, BBQ sauce, melted cheese, and peanut butter. And make sure your kids know that these dips are there. Now all you have to do is provide things to put in the dips, like cut up veggies (for best results, make them french-fry shaped), low fat pretzel sticks, and fruit wedges. Pre portion out these snacks in zip lock baggies to control overeating.

The second rule to understanding children’s eating behaviors is that kids prefer foods that are “fun.” Put the fun in by combining foods in such a way that they are a game. For instance, “ants on a log” is a classic favorite among children. Children can pretend they are giants munching on logs and crushing industrious ants. Parents know that their kids are eating healthy celery, nutritious peanut butter, and “nature’s candy”: raisins.

An egg boat (hard boiled egg wedges with a cheese “sail”) can be steered by its captain right into the mouth of a hungry child. Kids can challenge cut up fruit to a sword fight using a pretzel stick skewer (tip: dip all fruit pieces in OJ to prevent discolorization). String cheese can be peeled and bananas can be frozen on a stick.

“Banana dogs” have been a favorite in my family for generations. Take a hot dog bun, open it, and spread peanut butter along the inside and bottom. Place a peeled banana in the bun and drizzle honey over the top (like ketchup or mustard).

Children love smoothies. All you need is blender, chopped and peeled fruit, low fat yogurt, and crushed ice. In fact, your kids would love to help you make their favorite smoothies. Kids also love to find the “prize inside.” Scoop out an apple/pear core, fill the center with peanut butter or cream cheese, and top with raisins and nuts.

Many a child has happily reached for a cracker snack. Offer plates of whole grain crackers topped with cheese and pear slices or graham crackers with a cream cheese/strawberry jam mix. Little girls find dwarfed sized foods to be “cute.” Offer your daughter ninos (small bananas), champagne grapes, or clementines (very small oranges).

The possibilities are endless. Just make sure the food you provide is dip-able and fun to ensure that your kids’ snacks will help them grow strong and healthy.

Chocolate, the Fifth Food Group

2009-08-18T09:57:00.000-04:00

There is a lot of talk these days about the health benefits of chocolate. Research has shown that chocolate (dark chocolate, actually) is actually good for your heart and cholesterol. This news has been rejoiced by chocoholics world-wide!

Chocolate is made from cacao seeds and these seeds have a great number of health benefits. They contain anti-oxidants that help cells resist damage caused by free radicals. What’s more, these anti-oxidants are absorbed at a higher rate than those from other foods, such as prunes or berries. Cacao seeds can thin the blood (relaxing blood pressure) and the cocoa butter (the fat within chocolate) increases the good cholesterol in your body.

The secret to getting the most health benefits from these cacao seeds is to use them in their least “processed” form. That would be dark chocolate. The more refined the chocolate, the less beneficial it is.

Naturally, the easiest way to eat dark chocolate is to buy a “bar” and savor a square or two. But, if you are not overly fond of dark chocolate, there are other ways to enjoy this healthy treat.

Take a trip back in time to the ancient Mayans. The Mayans were the first to cultivate and use cacao seeds. They drank their chocolate, and you can too. Finely slice the dark chocolate then mix with milk, water, sugar, and dark cocoa powder. Place in a saucepan and bring to a boil then simmer over the hot stove until the chocolate is fully melted.

Another favorite is to use the dark chocolate with popcorn. Melt the chocolate in a double boiler and drizzle over your favorite popcorn (the salt added to the popcorn will bring out the natural sweetness in the chocolate). Or, add the melted chocolate to your favorite popcorn ball recipe.

Fondues can be “fundu” using dark chocolate. In a fondue pot, mix heavy cream, butter, milk, and semisweet dark chocolate morsels. Family and friends can dip apples, bananas, strawberries, crisp cookies, pretzel sticks, or cubed pound cake for a gooey, delicious treat.

Make a grilled chocolate sandwich. That’s right, a grilled chocolate sandwich. This decadent treat requires the dark chocolate to be melted in evaporated milk, cooled, and then placed between two slices of buttered bread (buttered on the outside for grilling). You can sprinkle with nuts and chocolate chips, if you wish, then cook the sandwich on one side for a couple of minutes, turn, press, and cook for another 30 seconds. The bread should be nicely browned and the chocolate barely melted.

It is important to remember that while dark chocolate has many health benefits, it is still very high in calories. Significant weight gain can, and will, counteract all the benefits, so it should still be eaten in moderation. But, should you splurge from time to time, no longer do you need to feel guilty. Chocoholics can indulge in their addiction secure in the knowledge that they are doing their part to fight heart disease.

How To Shop At Farmer's Markets

2009-08-11T23:36:00.008-04:00

I love farmer's markets! It's funny that I never really started going to them until I left home for school (considering in my hometown, we had them everywhere). Going to a farmer's brings back good memories of fresh produce and homegrown food...absolutely delicious!

You really only get to know a farmer's market if you go there often enough, you'll find out each one's quirks, where everything is and who has the best goods. But there are some tried and tested techniques to help you navigate your way around smoothly and let you enjoy your day at the farmer's markets.

1) Make a list - if you plan your meals ahead of time, you'll know exactly what you need. Keep in mind that farmer's markets are seasonal - so don't plan to make a tomato salad in the fall, when you'll most likely not find any tomatoes. This will also help you with a game plan so you can plan your path while going around the market. Still, if you find something you like or something new that's not on your list, don't be afraid to try it. You can also check

2) BYOB - Bring Your Own Bag - the sellers will definitely appreciate it if they don't have to put things in plastic bags (not to mention it's much better for the environment).

3) Come early or late - if you come first thing in the morning, you'll be able to pick the freshest stuff. But, coming later in the day mean that most sellers are eager to go home and just might give you a bargain. I'm more of a fan of the latter - since my school was right near the farmer's market, I would come in the morning to scope out the stuff and return later to pick what I want. I've seen red and yellow bell peppers sell for about $3 per pound in the morning, and later on in the afternoon the same guy was selling them for about $2 PER BAG which contained an assortment of peppers.

4) Bring small change - again, the sellers will thank you for this. Especially early in the morning, most sellers will not have change for you.

5) Talk to the seller - if there's not a lot of people, chat up the seller. Ask for tips on how to prepare his produce and when the best time to arrive to get his best stuff.

6) Purchase in bulk - plan your meals so you can make big batches and you can purchase stuff in bulk. The seller may give you a bigger discount, cause it'll save him the trouble of having to sell everything at the end of the day.

7) Look at everything else - sometimes, farmer's markets are smorgasbord of non-produce and non-food items! Check out the fresh chicken and eggs (organic eggs are nothing like store-bought ones), even organic lotions, soaps.

Food Gadget of the Month: Food Evaporator

2009-08-07T12:24:00.005-04:00

The food gadget of the month for August might make you do a double-take and make you exclaim "What the...?!" It looks like something you'll find in a mad scientist's laboratory or in the International Station - it's the Food Evaporator.

What exactly does it do? When we first saw it, we weren't quite sure either. But apparently, you can turn any food into a syrup and preserve its flavor for later use. While we probably wouldn't be using this to capture Aunt Millie's Thanksgiving turkey, it might be a good idea for savory spices, herbs and some meats whose essences you can use for certain dishes, without changing their texture or color. How about making vanilla-cherry icecream that stays smooth and retains it creamy white color? Or perhaps from chicken soup without the oily grit of chicken meat? This gadget is available your local lab supply shop, but you'll probably find some ingenious hacker hawking it on eBay.

Great Beach Picnic Food Ideas

2009-08-04T09:06:00.003-04:00

It's hard to believe that it's August already! It seems it was only a while ago, we were talking about getting ready for grilling and planning a 4th of July party, and now we're in the last month of summer.

We've been experiencing some weird weather all over the country, but now hopefully the weather holds up and we can all have a day at the beach. The sun, sand and surf makes for a great beach weekend. Most places will have a restaurant or a snack bar, but who wants to eat greasy fried food for the entire day? It's much better to pack your own lunch - you'll save on the costs of overpriced snack foods and you'll be able to choose healthy meals for yourself and your family.

It'll be a challenge to pick foods that are nutritious and will keep well under the heat. Invest in a good cooler to keep your foods fresh and your drinks cold.

Choose foods that are easy to eat with your fingers, without the need for plates or utensils, if at all possible. Sandwiches are the easiest thing to pack, as well as finger foods like chicken tenders, vegetable sticks and chips are ideal. One sandwich that will be a hit is a twist on a classic picnic sandwich - Chicken Salad with Curry. These Crunchy Chicken Fingers are baked in the oven, and they taste delicious with the honey mustard sauce.

If you're feeling a bit more elaborate and don't mind bringing along some knives, forks and plates, then try this Gourmet Greek Salad or a cool and spicy Cucumber Orange Salad (you can omit the chili if you don't like spicy salads). Southern Fried Chicken is another recipe which is easy to cook and pack, and everyone will enjoy.

Now for the good stuff - dessert! Portable desserts like Brownies or Peanut Butter Cookies are easy to prepare ahead of time.

Don't forget to have fun (it is a day at the beach!) and put on some sunscreen!

Unusual Leftover Ideas

2009-07-31T04:32:00.006-04:00

Leftovers are a great way to stretch your budget by making use of any excess items you may have for another meal. And sometimes, some foods are just naturally more delicious the next day!

We all have our favorite leftover recipes, like day-after Thanksgiving turkey sandwiches or noodle casseroles. But if you're tired of serving chicken soup after a big roast chicken dinner, here are some unconventional uses for leftover food.

1) Wraps - instead of using bread slices, use soft tortillas or pita bread instead. Use leftover meats and vegetables, add some mayo or drizzle with some olive oil and pop it into the microwave. Or, arrange the wraps on a tray, spread some enchilada sauce and cheese and heat up in the oven.

2) Shepherd's or pot pie - Shepherd's pie is a traditional English leftover dish, which uses leftover meats, veggies and potatoes. Mix the veggies and meats and place it at the bottom of the pan. Add a layer of mashed up potatoes and cheese (optional) and cook in the oven. For pot pie, use store-bought dough or make your own and fill it in with your leftovers before baking it.

3) Noodles - cook up something with an Asian flair by mixing up a batch of braised rice noodles and leftover chicken or beef, carrots, green onions, cabbage and snap peas. You can also turn it into a noodle soup by adding a cup of chicken or beef stock.

4) Cold rice salad - toss together some rice, corn, tomatoes, onion and some greens (like arugula) and a vinaigrette dressing for a delicious salad. An alternative would be to put all the ingredients into a wok for some fried rice.

5) Kebabs - if you have leftover meat (cubed ham works well!) or raw vegetables (or even fruit), place them on skewers and fire them up on the grill.

6) Dip from soup - if you have some leftover soup, add some nuts or bread pieces, puree it, and voila! Instant dip. This probably works best with soups that are already thick to begin with (like gazpacho or chowders), as opposed to clear, broth-based soups.

7) Breakfast hash - in a skillet, cook meats, cut veggies and potatoes. Add some beaten eggs and top with cheese.

8) Baked potato soup - if you have leftover baked potatoes, add them to any basic creamy soup recipe (you can even use up your leftover sour cream).

9) Fruit smoothies or milkshakes - any leftover fruit you may have can go in the blender with some ice and be made into a smoothie. Add some ice cream for an extra-special treat or non-fat yogurt for something a little healthier.

10)Mashed potatoes as thickeners - if you made too much and just can't have anymore, you can separate them into small servings and freeze. You can use them later to thicken soups and stews.

Do you have any creative leftover ideas? We'd love to hear from you!

Trend Alert: Cooking Clubs For Those Feeling The Pinch.

2009-07-28T10:42:00.007-04:00

Cooking clubs have been around for a while, but perhaps it's gaining much popularity these days because of the economic recession. The basic idea is for a group to pool their resources together, usually contributing a certain amount per week and cook a week's worth of food for the entire group.

According to the Foodie News Blog, there are several thousand cooking clubs in the United States. Cooking Light magazine claims to have started cooking clubs as early as 1999, when San Franciscan Amy Fong got together with other readers to form their own cooking club. According to the magazine, "The idea behind a CL supper club is simple: Because all members share a common interest in cooking and meal planning, creating the menu―and the meal itself―is a team effort."

NPR recently featured a group of New York-based women who joined a book club but found they never read any of the books. They decided to meet each week to cook and formed The Cooking Club. They've since written two books and expanded into a website, where women can gather and talk about their experiences and share recipes.

The money-saving potential of cooking clubs is obvious - buying in bulk can be frugal. Even Sam's Club is getting in on the action by having a Cooking Club section on their website, which makes it easy for members to form their clubs, go shopping and plan their meals. However, in all of the reports, the common element is about the camaraderie built around the cooking. Rosie Romo, a cooking club member featured on KABC LA says, "I think that's the point of it, is that, you know, you get together and you really help one another, and you have a good time doing it."