Food Drink Recipes And cooking

Taking care of the old ticker requires exercise and a decent diet. There’s simply no substitute for either. We’ll leave the aerobic concerns to more informed minds and stick to the stuff that goes in the gut, namely the heart healthy foods everyone needs to stay fit, and the heart healthy cooking techniques that keep them that way. There’s no substitute for either of those either.

Low saturated fat, low cholesterol dishes are what we’re after here, and hold the butter and other added fats. The unhappy fact is that certain ingredients and preparation methods can add unwanted saturated fat and cholesterol to your food.

One can bake without fear, broil to the heart’s content and microwave all day (just don’t stand too close). Poaching is cool and steaming is even better. Seafood, chicken and vegetables are all good candidates for grilling. Lightly stir-frying or sautéing foods in cooking spray, small mounts of vegetable oil or reduced sodium broth are other healthy options. When roasting even skinless meats it’s wise to place meats on a rack so fat can drip away.

There are lots of ways to cut out unwanted saturated fat and cholesterol in your diet that don’t take the fun and flavor out of meal time. Butter is not your friend, what with its 8 grams of saturated fat and 11 grams of fat per tablespoon. Salsa is your good buddy though, with 0 grams of saturated fat and 0 cholesterol found in 1/4 of a cup. Creamy salad dressings are notoriously loaded with the bad stuff, while a reduced fat Italian sports only 2 grams of fat and tastes just as good.

There are many fine and tasty herbs, spices and condiments that can add zest to some of the more bland heart health dishes. Herbs include oregano, basil, cilantro, thyme, parsley, sage, rosemary. Cinnamon, nutmeg, pepper and paprika are all acceptable spices. Along with the reduced fat or nonfat salad dressing and salsa there are old standbys like mustard, catsup, horseradish, reduced fat or nonfat mayonnaise, reduced fat or nonfat sour cream, reduced fat or nonfat yogurt and reduced sodium soy sauce. That’s to say nothing of Parmesan cheese, fruit preserves and simple red pepper flakes, none of which will harm you heart.

And there you have it. With a little planning, a bit of knowledge and a smidge of extra effort anyone, can eat right for their heart without giving up a healthy enjoyment of food.

Meal planning can help you to successfully organize the daily routine of preparing meals for your family.

If you often find yourself searching for something to prepare for dinner, meal planning may be just the thing you need to make meal time less stressful.

Below are some of the benefits of meal planning.

1. You’ll save time.

Knowing what you’re going to cook for dinner means you can get the meal on the table faster because you won’t have to decide what to make.

In addition, when you plot out what meals you’re going to fix for the week, you can simply make one trip to the store and buy all the food you’ll need for those meals.

You won’t have to search the refrigerator or freezer when dinner time arrives, and you can eliminate trips to the grocery store looking for something to eat that everyone likes.

2. You’ll save money.

Meal planning can also help you save money.

For one, when you know what you’re going to cook for dinner, you won’t eat out as much during the week because you can’t think of anything appealing to make.

By simply eating at home more instead of eating out, you’ll keep more money in your pocket that you can use for other important things.

3. You’ll be able to eat healthier.

If you tend to eat burgers and fries from fast food places a few times a week, meal planning can help you to eat healthier by replacing those meals with healthier ones.

Instead of greasy, fatty hamburgers or having pizza delivered, you could have a nutritious meal of vegetables, salad and a lean main course of chicken or beef for dinner.

In addition, if you need to restrict sugar or salt from your diet, menu planning can help you to consistently cook meals that fit your nutritional standards and stick to your diet.

4. You’ll be able to reduce meal time stress.

If you have your dinners planned out, you won’t have to figure out what to make while everyone is hungry and in bad moods.

You’ll already know what you’re going to make, and dinner time can go smoothly as everyone looks forward to the delicious meal they’re going to eat.

5. Meal planning is easy.

Planning what you’re going to prepare for dinner over the weekdays isn’t difficult.

It just takes a little time to decide beforehand what you want to eat, and then purchase the food.

You can plan your dinners for the week days, the entire week or longer.

However, start small by planning out, for example, five dinners for the weekdays.

Once you see what’s involved, you’ll have a better idea how many meals and how far ahead you’d like to plan.

Conclusion: Meal planning can help you to save money and time. Meal planning can also help you to eat healthier, reduce meal time stress, and isn’t difficult to do.

After you start meal planning, you may find that dinner time becomes family time again.

By being a bit more frugal, you can save some of the money you spend on food and use it for other important things.

Here are seven tips to help you get started.

1. Begin a price book

Your price book will give you information about products that you’ve bought by price, date, size, store, and most importantly unit price (how much you’re paying by ounce, pound and so forth).

With this information at your disposal, saving money on groceries will be much easier for you.

All you’ll need to do is compare the prices you see in the grocery store to what you have in your price book. Then, take advantage of the great deals you find and pass on the bad ones.

2. Meal plan.

Meal planning can help you to save money on food by reducing trips to fast food and family restaurants.

In order to get started meal planning, simply take some time to decide what dinners you want to cook. Then, purchase the food in advance.

In addition, you could plan out your meals by using what you already have on hand.

3. Brown bag it at work.

Instead of opting to spend money on a quick meal at a fast food restaurant during your lunch break, you could pack deli style sandwiches or hoagies along with a side of salad or fruit.

In addition, you could take a thermos filled with part of a soup and sandwich combination, or you could fill it with your favorite drink.

4. Plant a garden.

Gardening can help you to replace some of the food you typically buy at the grocery store with your own fruits, vegetables and herbs.

In addition, gardening can help you get more exercise and reduce some of the stress of everyday life.

5. Eat more vegetable dishes.

Make the meat you purchase at the grocery store last longer by making more vegetable dishes for you and your family.

If you need meat in the dish you’re going to prepare, try simply cutting back on how much meat you use.

6. Refrigerate or freeze the bread you buy at the grocery store.

You can also save money by making the bread you buy at grocery store or bakery last longer.

An easy way to do this is to keep the bread you want to eat during the week in the refrigerator.
In addition, you can save money by freezing some of the bread you buy for later use.

7. Stay focused.

Grocery stores choose their layouts with an eye to getting you to spend more money.

A smart way to combat this is to stay focused when you grocery shop. Planning your meals, writing out a shopping list and keeping a price book can help you to do this.

You can also stay focused in the store by knowing where the different sections are, not shopping while you are hungry, and by shopping without your kids if they tend to pressure you into buying things you or they don’t really need.

Have you thought about your dinner plans for tonight? If so, did those thoughts bring a smile to your face or a knot in your stomach? Will it be a quick trip to a nearby fast food joint on the way home this evening? Take out? Or maybe you‘re going to take a couple of hours out of your schedule and swallow a $20, $40 or even $60 bill for dinner at a “nice“ restaurant because you would like to think you are eating healthier. But your plans certainly don‘t include a home-cooked meal because you think you can‘t cook!

Unfortunately over the years I have met a lot of women who are intimidated by the idea of trying to cook healthy and satisfying meals, and this trend seems to have gotten worse in recent years. It‘s no secret that with today‘s fast paced lifestyles we are growing up in families continually on the run. Between after school activities, soccer, volunteering, entertainment, errands, and on and on, we rarely have an opportunity to sit down together for a meal. Moms have been out of the house acting as chauffeurs, cheerleaders, volunteers and delivery services. They‘ve just not been there to teach their young women (and men) how to plan and prepare a nice healthy and relaxing meal. Yet as we start out in a new marriage, developing the habit of sitting down to a healthy and relaxing meal is just what we need to create the down-time and intimacy that will bond us for a healthy marriage too! Many brides today, especially if they have a full time job out of the house, feel that cooking dinner is too time consuming and difficult. What they don‘t stop to realize is that it takes longer driving to a restaurant, ordering, waiting for the meal to be prepared and returning, than to prepare and enjoy dinner at home.

It is also very expensive to eat out. Fast food restaurants are less expensive, but menus are often very unhealthy and you miss out on really relaxing and sharing your day with another person. Restaurants are just one more place to go, which just adds to your business, which adds to your stress.

Cooking at home is almost always: less expensive than eating out, healthier than eating out and less time-consuming than eating out. One recent magazine article pointed out that the typical restaurant entree serves up to 60% more calories than the homemade versions. The portions are also much larger then we need to eat in one sitting and are often full of butter and salt, which is adding to the national epidemic problem of obesity.

So whether you are a new bride, a soon-to-be bride or even if you‘ve been married for years and want to turn over a new, healthier leaf, do yourself a favor: get a cookbook full of easy and healthy recipes and start cooking at home. Your wallet, your waistline and your spouse will thank you!

Choosing the right menu for a special event can be just as important as choosing a location. Food can communicate a theme, convey a feeling or set the mood of an entire night. If you are planning a high-class extravaganza, hot dogs and beer might not be appropriate. However, they might be the perfect choice for a birthday party at the lake. Taking great care in planning a menu shows your guests how much you appreciate them, and a great meal can help make a special day even more memorable.

If you are planning a birthday party for your child, an interactive meal can be a fun activity for your guests. Rather than slaving away in the kitchen all day or spending countless dollars ordering pizzas, you can save time and money by letting the guests make their own special creations. One fun idea is to prepare a multitude of toppings and let the children make their own bagel or English muffin pizzas. They will have a blast piling on strange combinations of toppings, and they will enjoy feeling like grown-ups in the kitchen.

For a more formal occasion like a holiday party, finger foods can be great for mingling guests, and they can be great topics of conversation. The obligatory finger sandwich can be spiced up by adding your own special pesto or cheese spread to an already tried and true recipe. Experiment with different ingredients in the weeks prior to the party, and test them out on your family. You will know when you get the reaction you are looking for, and you might end up spending much of the party writing down your recipe for your guests.

Planning a menu for a wedding can be quite stressful, especially when you are not sure exactly how many guests will be attending. The rule of thumb is that too much is better than not enough, even if it means having a lot of food left over at the end of the night. You can choose to have a buffet-style dinner, or you can have a set menu for your guests. It is important to consider your guests with special dietary needs. You should have vegetarian and low-sodium alternatives to your main courses, and you should have a heart-healthy menu for those who must avoid foods with high fat contents.

Before attempting a large-scale meal, you should make all of the dishes several times to perfect your recipes. Your goal is to have guests asking for more even after it all runs out. Test your creations on a variety of people and make adjustments according to their suggestions. When cooking food from your own recipes, it is important to remember the details of what you did every time you make it. That way you will know what went wrong when something turns out horrible, and more importantly what went right when you receive raving reviews.

Planning portions is the most important part of catering your own party. Though most recipes tell you how many people they will feed, it is best to err on the side of caution. If a recipe feeds eight, you might want to count it as six or seven, depending on how many guests you expect. Plan that half of your guests will want to go back for seconds. If you know that one dish will be a favorite, be sure to make extra. Though the green beans may be the healthier option, you can usually bet that the cheesecake will go a lot quicker. Keep in mind that the greater the variety, the more people you will please, so even if you are a steamed vegetable lover, you should probably prepare some beefy options for your less than health conscious guests.

I’m talking, of course, about extra-virgin olive oil!

Not many people would disagree with the assertion that olive oil is the very basis and hallmark of southern French cuisine. It’s used everywhere: in aioli and pistou, in tapénade and anchoiade, in ratatouille and pan bagnat ….

It’s used to flavor ragouts and daubes, to marinade meat and fish before cooking, to dress vegetables and salads, to add a distinctive Provencal je ne sais quoi to breads such as fougasse, and even to certain cakes and pastries ….

The cuisine of Provence would be inconceivable without olive oil!

Introduced into Provence by Greek traders nearly 3,000 years ago, the olive tree has come to symbolize many things: light, wisdom, chastity, immortality. The olive branch is a universal emblem of peace and harmony. And don’t forget that it was an olive branch that the dove brought back to Noah as a sign that the long ordeal of the Flood was finally over.

Growing and cultivating olive trees has never been an easy task. They demand years – even generations – of care, attention and nurture, taking over 35 years to reach maximum growth and to finally yield a plentiful harvest.

The harvest usually begins in September, and can continue through to February, depending on the type and color of the olives being gathered. Age-old traditional methods are still used extensively to harvest the fruit. Some olive-growers pick the olives by hand in order to ensure that the delicate fruit is not bruised. Others use a special hazel pole to knock the olives on to sheets spread out under the trees.

Even after the fruit has been harvested, the process is still an intensely labor someone. The olives have to be sorted, washed, rinsed and then ground into a thick paste between huge granite wheels.

The resulting olive pulp is hydraulically pressed between sheets of hemp or sisal, and then separated by centrifugal force into oil and juice.

This is the point in the process which determines the type and quality of the oil being extracted. The finest olive oil – the huile d’olive vierge, produit naturel, 1ere pression a froid ( virgin olive oil, natural product, first cold press) is the result of this first, natural, chemical-and –additive-free process. This is the olive oil with the finest flavor and the highest pedigree: the connoisseur’s choice.

It’s the natural acidity of the final product that determines its “virgin” status. Oil with an acidity of less than 0.8 per cent can proudly boast the “extra virgin” label. Oils with an acidity of between 0.8 per cent and 2 per cent are just everyday virgins!

In Provence the best olive oils are reputed to come from Nyons, which is situated at the base of Mont Ventoux , but, speaking personally, I have always preferred the olive oil from la vallée des Baux in the Bouches-du-Rhone. It has a particularly unique flavor that has been variously described as ‘green fruit’, ‘artichoke’, ‘cut hay’ – even ‘wet grass’!

I accept that my preference may be an emotional, rather than a rational, one. I have spent a lot of time in that area of Provence, and have used vallée des Baux olive oils for cooking and flavoring for many years.

Having said that, the area was awarded appellation controlée status for its olives and olive oil in 1997 – so my loyalty has been well-vindicated.

The local olive oil is used extensively (and to great effect) in local restaurants, such as the world-famous Oustau de Baumaniere, its younger sibling Le Cabro d’Or (both situated in the incredibly beautiful village of Les Baux-de-Provence itself) and the elegant Le Rigalido in the nearby village of Fontvieille.

If you happen to find yourself in this lovely region, several of the local olive merchants happily open their olive mills (and their shops) to visitors. Try the famous Castelas olive mill in Les Baux or the Moulin de Saint-Jean and Chateau d’Estoublon sites, both on the Maussane/ Fonvieille road.

Choosing the right menu for a special event can be just as important as choosing a location. Food can communicate a theme, convey a feeling or set the mood of an entire night. If you are planning a high-class extravaganza, hot dogs and beer might not be appropriate. However, they might be the perfect choice for a birthday party at the lake. Taking great care in planning a menu shows your guests how much you appreciate them, and a great meal can help make a special day even more memorable. If you are planning a birthday party for your child, an interactive meal can be a fun activity for your guests. Rather than slaving away in the kitchen all day or spending countless dollars ordering pizzas, you can save time and money by letting the guests make their own special creations. One fun idea is to prepare a multitude of toppings and let the children make their own bagel or English muffin pizzas. They will have a blast piling on strange combinations of toppings, and they will enjoy feeling like grown-ups in the kitchen. For a more formal occasion like a holiday party, finger foods can be great for mingling guests, and they can be great topics of conversation. The obligatory finger sandwich can be spiced up by adding your own special pesto or cheese spread to an already tried and true recipe. Experiment with different ingredients in the weeks prior to the party, and test them out on your family.

You will know when you get the reaction you are looking for, and you might end up spending much of the party writing down your recipe for your guests. Planning a menu for a wedding can be quite stressful, especially when you are not sure exactly how many guests will be attending. The rule of thumb is that too much is better than not enough, even if it means having a lot of food left over at the end of the night. You can choose to have a buffet-style dinner, or you can have a set menu for your guests. It is important to consider your guests with special dietary needs. You should have vegetarian and low-sodium alternatives to your main courses, and you should have a heart-healthy menu for those who must avoid foods with high fat contents. Before attempting a large-scale meal, you should make all of the dishes several times to perfect your recipes. Your goal is to have guests asking for more even after it all runs out. Test your creations on a variety of people and make adjustments according to their suggestions. When cooking food from your own recipes, it is important to remember the details of what you did every time you make it. That way you will know what went wrong when something turns out horrible, and more importantly what went right when you receive raving reviews. Planning portions is the most important part of catering your own party. Though most recipes tell you how many people they will feed, it is best to err on the side of caution. If a recipe feeds eight, you might want to count it as six or seven, depending on how many guests you expect. Plan that half of your guests will want to go back for seconds. If you know that one dish will be a favorite, be sure to make extra. Though the green beans may be the healthier option, you can usually bet that the cheesecake will go a lot quicker. Keep in mind that the greater the variety, the more people you will please, so even if you are a steamed vegetable lover, you should probably prepare some beefy options for your less than health conscious guests.

There are two ways in which chickens or poultry can be cut up, one for home use and the other for professional use. The technique can be learned quite easily and it’s a useful skill to have.

The advantages are that it is more economical to cut up chicken or poultry yourself than buying in portions, and you can cut the way you want them in any various combinations such as drumsticks with or without the thigh, or breasts with or with the wings, etc.

A key point to remember is to feel the joints when you have to sever sinews and cartilage. To cut through bones, ideally a serrated knife or poultry shears are used.

The method that is common and popular amongst home cooks is as follows:

Basically there are eight steps to cut up the chicken or poultry. Firstly, by using a large sharp knife, free the leg by carefully cutting the skin between the body and the leg. Cut through the skin as far as the joint, bending the leg outwards with the hand. Then twist the leg until the ball of the joint springs out. After that, cut through the joint, pressing lightly. Cut through the leg at the knee joint to separate the thigh from the drumstick. Separate the wing at the shoulder joint, cutting off a small part of the breast with it. Press quite firmly to split the collarbone and divide the back parallel to the backbone. Cut across the back at the middle point, breaking the backbone with short movements of the knife. Finally to separate the breasts, carefully cut left and right along the length of the breastbone.

The professional cooks have a different method of cutting up chickens or poulty and the following method is based on 1-3/4 pounds poultry, in order to achieve portions of equal size:

In eight steps, firstly make a cut approximately 3/8 inch deep across the back under the shoulder blades. Cut along the backbone at a right angle to this and remove the “chicken oysters”, which is the tender part whose quality matches that of the breasts. Cut through the skin between the body and the leg. Spread out the leg and cut through the joint. Chop off the outermost section of each wing, cutting through the joint with a small chopper or large knife.

Remove the wings with some breast meat, along the breastbone and wishbone as far as the joint. To remove the breasts, first hold the chicken firmly by the wishbone and cut along the breastbone. Turn the carcass 180 degree, then loosen the breast from the front along the wishbone as far as the joint. Take off the breast, making a cut from the joint to the end of the breastbone.

The legs are left in one piece and the wing tips are removed, for the sake of appearance.

The number of individual pieces depends on the size of the chicken. You can use the remainder of the carcass to make stock, soups and sauces.

The two methods above are simple to master and whether you choose to cut your chickens simply or professionally, these are the correct methods to follow.

Like most things that we cannot live without, the knife has become so much a part of our lives that we fail to realize just how complex of a tool it really is. Although many people would have trouble naming more than two distinct parts on a knife (the blade and the handle), the fact remains that there are six separate parts to a knife.

When you try to visualize a knife, you will most likely think of the blade. The metallic part that extends away from the handle is officially termed the blade. A cutting edge is ground onto one side of the blade and the tasks a knife is suited for are determined essentially by the shape of its blade.

Depending on the shape of the blade, a knife can be used for skinning, filleting, chopping, and a number of other duties. The steel used to make the blade will determine its overall strength and durability. For both hygienic reasons and to ensure the long life of your knife, get blades made out of stainless steel as they are more germ resistant and will not rust or corrode like other steel products.

The point of the knife performs the task of piercing and stabbing things. We use the point to help gut and clean game as it can pierce through the membrane around the skin and help us get to the meat of the quarry.

Many knife experts consider the top quarter of the knife blade to be the tip. This is the part of the knife that will do most of your cutting and included in this part is the point (although it is important to remember that these are, in fact, separate parts of the knife).

The cutting edge is the part of the knife that is…well, designed to cut things. It is the part of the blade (facing away from you) that has been sharpened and honed so that it cuts through whatever needs cutting. While there are several types of edges available, the straight and serrated edges are most common. A serrated edge is good for cutting things like bread while the straight edge is better for trimming meat.

The handle is the most familiar part of the knife apart from the blade. Handles are made of innumerable materials, the most common being wood, steel and plastic.

The butt of the knife, like the butt of a gun, is located at the far end of the handle or the exact opposite of the tip. Many companies place a compass in the butt of the knife. When it is pulled out it reveals storage space for things like matches and other survival essentials.

There are many survival knives that come with hand guards to protect your hands from slipping in the direction of the blade. However, you need to know the basic components of a knife in order to reduce the chances of getting hurt while using one. Also, you need to know how to sharpen and maintain your knife to get the best out of it for a long time.

Cooking is an act of preparing food for eating. It encompasses a vast range of methods, tools and combination of ingredients to improve the flavour or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools and the skill of the individual cooking.

The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.

Cooking requires applying heat to a food which usually, though not always, chemically transforms it, thus changing its flavor, texture, appearance, and nutritional properties. There is archaeological evidence of cooked foodstuffs, both animal and vegetable, in human settlements dating from the earliest known use of fire. The earliest use of cooking was possibly done by Homo erectus, although the evidence is in contention among paleoanthropologists.

Effects of cooking

Food safety
If heat is used in the preparation of food, this can kill or inactivate potentially harmful organisms including bacteria and viruses. The effect will depend on temperature, cooking time, and technique used. The temperature range from 4°C to 57°C (41°F to 135°F) is the “food danger zone.” Between these temperatures bacteria can grow rapidly. Under the correct conditions bacteria can double in number every twenty minutes. The food may not appear any different or spoiled but can be harmful to anyone who eats it. Meat, poultry, dairy products, and other prepared food must be kept outside of the “food danger zone” to remain safe to eat. Refrigeration and freezing do not kill bacteria, but only slow their growth.

Proteins
Much edible animal material is made of proteins, including muscle, offal, and egg white. Almost all vegetable matter also includes proteins although generally in smaller amounts. They may also be a source of essential amino acids. When proteins are heated to near boiling point they become de-natured and change texture. In many cases this causes the structure of the material to become softer or more friable – meat becomes cooked. In some cases proteins can form more rigid structures such as the production of stable foams using egg whites. These are believed to be formed through the partial unravelling of the albumen protein molecules in response to beating with a whisk. The formation of a relatively rigid but flexible matrix from egg white provides an important component of much cake cookery and also underpins many desserts based on meringue.

Fat
Fats and oils come from both animal and plant sources. In cooking, fats provide tastes and textures but probably the most significant attribute is the wide range of cooking temperatures that can be provided by using a fat as the principal cooking medium rather than water. Commonly used fats and oils include butter, olive oil, sunflower oil, lard, beef fat – both dripping or tallow, rapeseed oil or Canola, and peanut oil. The inclusion of fats tend to add flavour to cooked food even though the taste of the oil on its own is often unpleasant. This fact has encouraged the popularity of high fat foods many of which are classified as junk food such as hamburgers or convenience fried cereal snacks. Fats can also be blended with cereal flours to make a range of doughs and pastries. Roux made with heated fat and flour can also absorb large volumes of water-based liquids, including milk and water itself to form smooth sauces. This relies on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces.

Oils are commonly emulsified with water-based fluids such as vinegar or lemon juice to make mayonaises. In this the fatty content of egg yolk is used as the emulsification agent.

Carbohydrates
Carbohydrates used in cooking include a variety of sugars and starches including cereal flour, rice, arrowroot, and potato. Long chain sugars such as starch tend to break down into more simple sugars when cooked or made more acidic, such as with lemon juice or vinegar. Simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelisation starts with the sugar undergoing thermal decomposition with the formation of carbon and other breakdown products producing caramel.

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