Uncle Eddies Vegan Cookies

TUESDAY'S FOOD TIP



I love it when I find new products to share with friends, family, and Three Angels Gourmet Co. customers, so I was thrilled to find Uncle Eddies Vegan Cookies. They come in several varieties, but my favorites are the Trail Mix Cookies. You don't need to be vegan, or hit the trail, to enjoy these tempting treats either. They're chock full of organic raisins, peanuts, oats, sunflower seeds, and other yummy ingredients that make for a nutritious and delicious cookie!

You'll find Uncle Eddies Vegan Cookies at Wild Oats, Whole Foods, Henry's, and other groceries, or order them online here.


"I have no doubt that it is part of the destiny of the human race, in its gradual improvement, to leave off eating animals, as surely as the savage tribes have left off eating each other when they came in contact with each other."
- Henry David Thoreau

Get Naked!

MONDAY'S FOOD TIP

Relax. I'm not suggesting anyone take off their clothes. When I say "get naked," I mean try some of the tasty Naked Juice Drinks available in health food stores and grocery stores across the country.

My favorite is the Pomegranate Blueberry, but there are many other flavors you'll want to try. Naked brand beverages are 100% juices and juice smoothies, made from "the best bare-naked fruits with no added sugar, preservatives, artificial colors or flavors."




On apricots: "A Persian poet called these luscious fruits the seeds of the sun, and one bite of the small golden orbs explains why." - Jay Kordich, The Juiceman's Power of of Juicing, 1992

Get Ready for Pancake Day 2006

SUNDAY'S FOOD TIP

Here are some tips from writer Elizabeth Martyn for making perfect pancakes for Pancake Day 2006.



PANCAKE DAY 2006: TOP TIPS FOR PERFECT PANCAKES

The tradition of Pancake Day, celebrated in the UK and elsewhere, goes back centuries. The other name for the day is Shrove Tuesday, because Pancake Day falls on the day before Ash Wednesday, the first day of Lent, and is the day when Christians went to confession and were ‘shriven’ or absolved from their sins. Pancake Day 2006 falls on February 28th.

In the UK, Pancake Races, where the aim is to keep on tossing a pancake in a frying pan as you go, take place around the country. Even if people don’t take part in a traditional race, many households will celebrate Shrove Tuesday by cooking up a stack of pancakes. Here are some tips, to ensure that your pancakes are perfect.


1. Mix up the batter - Here’s a really simple pancake batter recipe, to make about 16 pancakes. Using a blender, put ingredients into the goblet in the following order: 2 eggs, 200g flour (1 1⁄2 cups), pinch salt, 550ml milk (2 1⁄2 cups). Blend the mixture for 60 seconds, to form a smooth batter, then leave to stand for 30 minutes. Blend again before using.

2. Heat up the pan - The secret of successful pancakes lies in the frying pan. Too cool and the pancake won’t set well, and you won’t be able to toss it. Too hot, and you’ll end up with pancakes that have a burned underside. Take a frying pan of 6-7 inches (15cm) width. Rub round lightly with oil – you can use a spray, or pour a little oil on to a piece of kitchen paper and rub round the pan. Put the pan on the heat and let it warm up. When you can see a slight haze, put a drop of batter in. It should set instantly. If the pan is smoking, it’s too hot.

3. Swirl a pancake- Neatly pour in a portion of batter – not too much – and quickly swirl it around to make a pancake that fits the base of the pan. Speed is the issue here, it needs a deft flick of the wrist to produce the perfect shape. Mind you, mis-shaped pancakes taste just as good, so there’s no need to be too obsessive.

4. Toss a pancake - Keep loosening the edges of the pancake with a fish slice, and shake the pan occasionally to loosen the centre of the pancake. The underside should be set within a minute. Make sure the pancake isn’t stuck, and shake gently so that it slides around the pan. Then, ready, steady, go – flip it up and over and catch it – all in one easy movement. It’s not hard once you’ve got the knack. If you don’t make pancakes very often, you might need to practise on a couple to start with, then you’ll be ready to get the production line rolling.

5. Serve a pancake - For a traditional Pancake Day pancake, there’s only one possible topping – sugar and lemon. Slide your cooked pancake on to a warmed plate. Squeeze a drizzle of fresh lemon juice over, sprinkle on sugar, roll it up and – yum. Happy Pancake Day 2006!

Elizabeth Martyn is webmaster at healthy-eating-made-easy.com, where she provides information, tips and recipes on using seasonal, fresh ingredients to feed the family healthily and without hassle.

Article Source: ezinearticles.com



"All happiness depends on a leisurely breakfast." - John Gunther

OREO PARTY POPS

SATURDAY'S FOOD TIP - COOKING WITH KIDS



Let your children help you make these delicious Oreo Party Pops for their next birthday party. They're almost as much fun to make as they are to eat.

The pops won't replace the birthday cake. Use them for favors.




"A birthday is just the first day of another 365-day journey around the sun. Enjoy the trip." - unknown

Salmon, Anyone?

FRIDAY'S FOOD TIP



Salmon, anyone? Salmon makes an excellent dinner entrée, whether you bake it, broil it, or even pan fry it. But, no matter how you cook salmon, it's even more delicious when served with a little Divine Dill Dip from the Three Angels Gourmet Co.



Simply mix one package of Divine Dill Dip Mix with 2 cups of sour cream. Put a dollop of Divine Dill Dip on each piece of cooked salmon before serving.

M-m-m…yum!


“Fish should smell like the ocean. If they smell like fish, it's too late.”
Unknown

Plush Puffs - A Delightful Food Find!

THURSDAY'S FOOD TIP

Wow! I love marshmallows. But up to now, you just couldn't buy any that were as tasty as the homemade kind. But that was before Plush Puffs. This company makes homemade-style marshmallows in a variety of dazzlingly delicious flavors, like Chocolate Chipetta, Caramel Swirl, Orange Honey, or Toasted Coconut.



Try these all natural, homemade-style gourmet marshmallows toasted, or melt them as a topping for brownies or your favorite pie. You can even dip them in dessert fondue! Visit Plush Puffs to find out more. You'll see (amd taste) homemade-style marshmallows in a whole new way!


"Last night I dreamed I ate a ten-pound marshmallow, and when I woke up the pillow was gone." - Tommy Cooper

Divine Deals at Heavenly Java

WEDNESDAY'S FOOD TIP

For divine deals on gourmet coffees, teas, candies, and other treats, check out Heavenly Java or:

Click Here


Click Here: Chocolate Covered Espresso Beans


"Good communication is just as stimulating as black coffee, and just as hard to sleep after." - Anne Morrow Lindbergh

Saucy Meatballs

TUESDAY'S FOOD TIP



Don't you just love crockpot recipes? For the most part, you put the ingredients into your crockpot, leave them to cook all day, and when you get ready for dinner later in the evening, it's pretty much ready.

Try this recipe from kraftfoods.com

SLOW COOKER SAUCY MEATBALLS


"A smiling face is half the meal." - Latvian Proverb

Go Nuts!

MONDAY'S FOOD TIP

Back when we hunted and gathered for our food, nuts and seeds were part of our daily diet. They gave us energy, soft healthy skin, fertility, immunity, healthy joints, strong hearts, and sharp balanced minds. Many of us have avoided nuts and seeds to keep our diet low in fat, so it’s no coincidence that we may lack these qualities in our health.

Nuts and seeds are chock full of heart healthy mono and polyunsaturated fats. They contain little artery clogging saturated fat. They also contain essential fatty acids (EFAs). EFAs are easily destroyed by heat, light and oxygen. So to get their health benefits, nuts and seeds must be eaten raw. Beyond fat, nuts are a good source of all the nutrients we need: protein, complex carbohydrates, fiber, and certain vitamins and minerals. This is how they can do so much for us.

A serving size is the eater’s handful. Those on weight loss diets may find that a handful of nuts give a feeling of fullness without weight gain.

Try a homemade trail mix made with raw nuts. Most commercial trail mixes use roasted nuts. Mix 1⁄4 cup each of raw almonds, walnuts, Brazil nuts, cashews, or any of your favorite raw nuts or seeds, raisins, dried cherries or any of your favorite dried fruits and 1/2 teaspoon of salt in a bag. Close the bag and shake to mix. Pour into plastic sandwich bags for easy snacks to-go.

Walnuts and flax seeds are special because they contain omega-3 fatty acids. Our diets tend to be low in them, yet they are essential for healthy brain and nervous system functioning. It’s easy to toss a handful of raw walnuts or flax seeds on a salad or vegetables for added crunch and nutrition. Refrigerate walnuts and flax seeds to keep the omega-3 fatty acids fresh.

Peanuts and peanut butter should be a treat, not a regular part of our diets. They contain a protein known to cause hardening of the arteries. Most commercial peanut butters are full of sugar and disease causing trans-fat. Use raw almond butter instead.

Sesame seeds are particularly high in calcium and flavor. They are used by many cultures. Sesame paste, called tahini in Arabic countries, is the essential ingredient in hummus. In China, it’s used to make a sesame sauce served over noodles. This sesame sauce recipe is adapted from Annemarie Colbin’s cookbook The Natural Gourmet and is a staple in my home:

2 – 4 cloves garlic

1 tablespoon brown rice or apple cider vinegar

1⁄2 cup raw sesame tahini

1⁄2 cup green tea

2 teaspoons maple syrup

Pinch of cayenne pepper

3 tablespoons shoyu or tamari (natural soy sauce available at health food stores)

Place the tahini, shoyu, maple syrup, garlic and vinegar into a 2 quart mixing bowl. Blend carefully with a spoon. The mixture will thicken.

Add tea several spoonfuls at a time until you get a smooth consistency. Add cayenne to taste. Serve over vegetables, whole grain noodles or your favorite protein. Great hot or cold. Serves 6.

Bethany Klug, DO specializes in holistic medicine at the Kansas City Holistic Centre, and she is a member of the Lieurance Group, a freelance writers' cooperative.

Article Source: ezinearticles.com


“Pistachio nuts, the red ones, cure any problem.” - Paula Danziger, American author

Cuisipro Thermowhisk - Another "Gottahave" Gadget

SUNDAY'S FOOD TIP

I love whisks. They're so handy for creating smooth and silky sauces and a number of other delicate dishes. And now here's a whisk with something extra. The Cuisipro Thermowhisk has an actual thermometer in the tines of the whisk, which is perfect "for those tasks that require constant monitoring of the temperature while whisking." Use it to create fluffy meringues, syrups, hollandaise, caramels and more.

"In the orchestra of a great kitchen, the sauce chef is a soloist."
- Fernand Point

Eggs a la Golden Rod

SATURDAY'S FOOD TIP - COOKING WITH KIDS

One of the pleasures of having children is watching them experience something for the first time. It's almost as if "everything old is new again." With that in mind, here's an old recipe that will probably be new to many children today.

My mother used to make this for dinner for my brothers and me when she and my father were going out to a dinner party. To us, this was a special treat - our own gourmet meal to savor when our parents would be eating dinner elsewhere.

Now you can help your children make this egg dish for a special breakfast for the entire family. They'll love pushing the egg yolks through the strainer or cranking them through a meat grinder (which is what my mother used to do).



EGGS A LA GOLDEN ROD


1 Tbsp. flour
1 Tbsp. butter
1 c. milk
1/2 tsp. salt
sprinkle of pepper
3 hard-boiled eggs
4 slices toast

In a saucepan, whisk together the flour, butter, milk, salt and pepper to make a thick and creamy white sauce.

Separate the cooked egg yolks from the cooked egg whites. Chop the whites into small pieces and add to the white sauce.

To serve four, place one slice of toast on each of four plates. Force the egg yolks through a strainer or meat grinder and sprinkle them over the top of the white sauce onto the toast.

Serve immediately.


"A hen is only an egg's way of making another egg." - Samuel Butler

Sun-Blessed Tomato Herb Dip Mix

FRIDAY'S FOOD TIP

Sun-Blessed Tomato Herb Dip from the Three Angels Gourmet Co. makes a delicious salad dressing when mixed with olive oil. Combine the mix with softened cream cheese for an herbal bagal spread, or use it to make elegant Tomato Herb Puffs for a cocktail party (see the recipe here on our blog).

As you can probably guess, Sun-Blessed Tomato Herb Dip Mix is one of our most versatile products. Yet, I'm always pleasantly surprised when a customer calls to reorder this item and will give me an entirely new way for using it. That happened again the other day when a customer told me she uses it as a dry rub for pork tenderloin and people rave about it.



Try Sun-Blessed Tomato Herb Dip Mix as a rub for roast beef, too. M-m-m...yum.


"Roast beef, medium, is not only a food - it is a philosophy." - Edna Ferber

Ghee: The Better Butter

THURSDAY'S FOOD TIP

Butter is back after being banished in favor of margarine. Margarine contains trans-fats that damage artery walls setting the stage for heart disease. Butter isn’t perfect. It contains milk solids that cause inflammation leading to heart disease, arthritis, asthma, ear infections, skin diseases and more. These solids burn at low heat, leaving an awful taste and look behind. Butterfat is a good source of saturated and monounsaturated fat, as well as fatty acids with anti-microbial and anti-cancer properties. Always choose organic unsalted butter. Conventional butter is a concentrated source of antibiotics, hormones and pesticides. Salt hides rancidity when older cream is used.

Enter ghee, the staple of Ayurvedic medicine from India. Ghee is pure butterfat without the pesky milk solids. It tolerates high heat, but becomes soft solid at room temperature for spreading. Substitute ghee for butter or oil in recipes. People with dairy sensitivities generally can eat ghee.

You can buy ghee, but it is easy to make at home. Get a canning jar with the two-part lid, some cheesecloth and some organic unsalted butter. Boil the butter in a saucepan over medium heat. It will make lots popping sounds. Meanwhile, cut a 6 inch square piece of double layer cheese cloth. Place it over the opening of the canning jar. Tighten the rim of the lid over the cheesecloth, pushing down on the cheesecloth to slacken it a bit. When the popping sounds quiet to one every second or two, carefully pour the hot liquid through the cheesecloth into the canning jar. Use hot pads to move the jar to a safe place to cool. The amber liquid will turn yellow-white as it cools. Remove the rim and the cheesecloth, assemble the lid and close the jar. Four sticks of butter make 12 ounces of ghee. Store at room temperature. Ghee has a long shelf life, but never lasts long in our kitchen!
Bethany Klug - EzineArticles Expert Author

Bethany Klug, DO specializes in holistic medicine at the Kansas City Holistic Centre. She is a member of The Lieurance Group, a freelance writers' cooperative.

Article Source: Ezinearticles

Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” - James Beard

Stevia - A Natural Sweetener

WEDNESDAY'S FOOD TIP

Looking for an all natural sweetener to replace some of the regular sugar in your diet? Then, Stevia might be for you.

Here's what Wisdom Nature Brands has to say about this sweetener: "Stevia is a naturally sweet plant native to Paraguay that is 30 times sweeter than sugar in its unprocessed form. With more than 1,000 studies and patents on Stevia, it is known to be all-natural, contain zero calories and have a zero glycemic index. Through a patented process the pure glycosides can be extracted from the Stevia leaves and turned into an intensely sweet powder that is 300 times sweeter than sugar. Stevia can also be turned into a delicious consumer friendly product safe for all beverages, soft foods and baking."





Now SweetLeaf has added natural flavorings to SteviaClear. Add any of these flavors to coffee, tea, milk, sparkling water, or other beverages for a surprising taste treat.


"A wise woman puts a grain of sugar into everything she says to a man, and takes a grain of salt with everything he says to her." - Helen Rowland

Can You Learn to Love Vegetables? Try these tips.

TUESDAY'S FOOD TIP

LEARN TO LOVE VEGETABLES
By Bethany Klug, DO


Impossible, you might say, especially if the vegetables you ate growing up were boiled into oblivion. Or maybe yours were embalmed as canned vegetables or cryogenically frozen. Treated with such disrespect, it’s easy to understand why many of us avoid vegetables, and lose out on the most life sustaining and disease preventing food available to us.

Vegetables (and fruits, too) are rich in special molecules called phytochemicals. Phyto simply means plant. Phytochemicals give plants their characteristic color, smell, taste and texture. They help the plant protect itself from disease and predators. We get the same benefit when we eat properly prepared vegetables and fruits. Food from animals, such as meat and milk, do not have this effect. The greatest benefit comes from a eating a variety of phytochemicals and is as simple as selecting vegetables and fruits of different colors. The array of colors will make your plate look more appetizing, too.

The easiest way to prepare vegetables is to eat them raw. One of my favorite simple meals is a bowl of soup with carrot sticks, celery sticks spread with pumpkin seed butter, sliced fruit and a piece of whole grain bread. Green salad is also easy. Visit your nearest organic farmers market and check out the bounty of baby greens available right now. Toss with some raw walnuts, fresh berries and balsamic vinaigrette.

Another way to prepare vegetables is to steam them. Add your vegetables to a saucepan, then add a small amount of water, 1⁄4 the level of the vegetables at most. Bring to a boil—this will happen quickly—then reduce the heat, cover and simmer. Asparagus spears and broccoli florets take about two minutes, sliced carrots, green beans and cauliflower florets five minutes, dark leafy greens like Swiss chard and kale take 15 – 20 minutes. They are done when their color brightens and their texture is tender-crisp. Eat as is, toss with extra-virgin olive oil or lightly sprinkle with vinegar. Umeboshi plum vinegar, found in the macrobiotic section of your health food store, is especially tasty.

Roasting intensifies the sweetness and flavor of root vegetables such as carrots, onions, parsnips, beets, potatoes and celery root. Peel four cups of root vegetables and cut them into bite size chunks. Place them in a roasting pan with a few peeled garlic cloves. Stir in 1 – 2 teaspoons of grape seed oil, 1⁄2 teaspoon of salt and 1 – 2 teaspoons of your favorite dried spice until well coated. Dill is good with beets and parsnips. Rosemary goes well with the others. Cook covered in a 450 degree oven for 30 – 45 minutes until fork tender. Serve as a side dish or make an entrée salad: toss baby greens with balsamic vinaigrette, and then artfully arrange raw walnuts, fresh and dried fruit, roasted vegetables, and Fantastic Foods whole wheat couscous atop the greens. Enjoy!

Bethany Klug, DO practices holistic medicine at the Kansas City Holistic Centre. She recovered her own health with whole foods nutrition and has developed extensive expertise in the healing power of whole foods cooking. She writes the monthly column “The Doctor Cooks” for the Kansas City Wellness Magazine. She lives in Kansas City with her husband David and their Birman cat Shanti. Dr. Klug is a member of The Lieurance Group a freelance writers' coooperative.

Article Source: ezinearticles.com


"What was paradise, but a garden full of vegetables and herbs and pleasure? Nothing there but delights." - William Lawson

Dip Mixes - They're Not Just For Dip Anymore!

MONDAY'S FOOD TIP
Our dip mixes can be used to create many different appetizers and snacks. And it looks like we aren't the only ones who have found many creative uses for dip mixes. Learn some additional ways to use whatver dip mixes you might have on hand in this article by Nicole Dean.

USES FOR DIP MIXES
By Nicole Dean

It seems that everyone uses dip mix but me. I’ve managed to accumulate quite the collection of dip mixes. (Ranch, jalapeno, Mexican, etc.) What can I do with these other than make DIP?
Signed,
Drowning in Dip

Dear Drowning in Dip,
I hear you! I find myself in the same situation. But, I ended up with my pantry over-flowing in dip and finally found some solutions. I hope they help you, too.

All you need to use your dip mix is sour cream, mayonnaise or cream cheese. From there, the possibilities are endless.

Tuna to the Rescue: If you enjoy tuna sandwiches, but get tired of the boring standard of tuna and mayonnaise, then make some ‘fancy’ mayonnaise. A few hours before you want your tuna sandwich, mix some mayonnaise and dip packet together. Let it sit. Then, when you want to enjoy your tuna sandwich, simple mix the ‘fancy mayonnaise’ with your tuna – and you’ve got a winner.

Turkey Wrappers: Have cream cheese sitting around? Mix it with some dip and microwave for a few seconds. Then, get out a tortilla wrapper, pile some of the cream cheese and turkey slices on the wrapper and microwave for another few seconds. The cream cheese should be all smooshy and the wrapper will roll up nicely. Add fresh veggies or just enjoy as is.

Potato – A cheap, healthy meal: Mix a packet of dip mix with a container of sour cream (to taste). Let it sit for at least one hour. Microwave or bake your potato as you normally would. Then, top with cheese, veggies, leftovers, meat, beans, etc – and a dollop of your flavored sour cream. Voila!

Pasta Salad – Any noodle salad that pairs mayonnaise with noodles can be enhanced with dip mix. It’s much cheaper than buying deli salads and it’s very simple. All you need are noodles, mayonnaise, dip mix, veggies and meat. Try it. You’ll love it!

So, use up those dusty dip packets and you just might find yourself becoming a fan of those little dip packets in your pantry.
Nicole Dean - EzineArticles Expert Author

Nicole Dean is a freelance writer and owner of ShowKidstheFun.com Need help with day to day cooking? Grab a free cookbook

Article Source: ezinearticles


"Ask not what you can do for your country, ask what's for lunch." - Orson Welles

The Incredible Edible Egg

SUNDAY'S FOOD TIP


Think you know all about eggs?



Here's an interesting article all about the incredible edible egg!
As it turns out, some eggs are more incredible than others.

HAM AND EGGS - A day's work for a chicken; A lifetime commitment for a pig.

Cupid's No-Bake Cherry Cheesecakes

SATURDAY'S FOOD TIP - COOKING WITH KIDS

All but the very youngest of Valentines can join in on the fun making these sweet treats. That's because there's no baking involved.







CUPID'S NO-BAKE CHERRY CHEESECAKES





8 oz. cream cheese, softened
8 oz. nondairy whipped topping (like Cool Whip)
1/3 c. sugar
Dash lemon juice
1 box vanilla wafers
1 can pie filling (cherry or strawberry)
Mini cupcake papers

Have your child put the first 4 ingredients into a mixing bowl. Mix these ingredients together with an electric mixer until smooth. While you're doing that, your child can put a vanilla wafer in the bottom of each mini cupcake paper.

Next, let your child place a spoonful of the cream cheese mixture on top of each vanilla wafer. Finally, have the child put a spoonful of pie filling on top of the cheese mixture in each cupcake paper.

Refrigerate. Makes about 30 mini cheesecakes.


"Love puts the fun in together,
The sad in apart,
The hope in tomorrow,
The joy in the heart." - Anonymous

Heavenly Java

FRIDAY'S FOOD TIP

If you love coffee, you'll want to visit Heavenly Java. You'll find informative articles about coffees and teas, recipes, and special offers on all sorts of gourmet coffees, gourmet teas, and related products.

Find out why a French Press makes the perfect cup of coffee. Learn how to make a simple Cinnamon Mocha Cafe from ingredients you probably already have in your pantry. Make your own Irish Cream Liqueur for a delightful Valentine's Day gift to share with someone special.

You can also join the Coffees of the Month Club and receive a free coffee maker. You'll also get a free sample of Cupid's Kiss Flavored Coffee with every purchase.

Check out Heavenly Java now.


"Behind every successful woman...is a substantial amount of coffee." -Stephanie Piro

A Romantic Dinner For Two

THURSDAY'S FOOD TIP

Make a date for Valentine's Day and serve up a romantic dinner for two with these recipes from kraftfoods.com.

Here's the menu:


Shrimp-in-Love Pasta


Baked Nut-Crusted Camembert & Pear Salad


White Chocolate Lace Cups


Recipes like these can be delivered FREE to your email box if you sign up for the free newsletter.


"If you can get nothing better out of the world, get a good dinner out of it, at least." - Herman Melville, Moby-Dick, 1851

Chick Chocolates - A Sweet Indulgence in More Ways Than One!

WEDNESDAY'S FOOD TIP



"For women, chocolate is more than a food choice, it's a relationship," says "Chief Chick" Jean Thompson of Chick Chocolates.

Chick chocolates are all-natural with no preservatives, and come in fun packaging that reflects three distinct flavors and personalities. And now, Chick introduces its newest chocolate, Survivor Chick, "a smooth white chocolate center flavored with the fresh, sweet taste of raspberries, all enrobed in our delicious rich dark chocolate." Plus, 100% of the profits from Survivor Chick go to Athena Partners to continue the fight against women's cancers.

This Valentine's Day enjoy your chocolate and join the fight against breast cancer too with a purchase of Survivor Chick. You won't find a sweeter deal than that anywhere.




"Forget love... I'd rather fall in chocolate!" - Author Unknown

Cupid's Kiss Flavored Coffee

TUESDAY'S FOOD TIP




Yum. Doesn't Cupid's Kiss Coffee with Homemade Truffles (see yesterday's tip) sound like heaven for Valentine's Day?

Get your free sample of Cupid's Kiss Coffee with purchase, here.



"I've always seen that food and passion are synonymous." - Harvey Weinstein

Homemade Truffles: The Perfect Valentine's Day Gift

TODAY'S FOOD TIP


These rich and creamy bite-sized chocolates make the perfect Valentine's Day gift for someone you love. The secret is to buy the best chocolate you can afford.

For 25-30 basic chocolate truffles you will need:

4 oz. good quality bittersweet chocolate, chopped in small pieces

4 oz. good quality semisweet or milk chocolate, chopped in small pieces

6 T. unsalted butter, cubed

2 tsp. instant coffee crystals dissolved in 3 Tbsp. warm water

1 Tbsp. of your favorite liqueur (optional)

COATINGS (Any or all of the following):

Unsweetened cocoa powder

Toasted, finely chopped pecans, almonds, walnuts, or hazelnuts

Finely chopped sweetened coconut

Very fine graham cracker crumbs

Powdered sugar


Melt both chocolates, butter, and instant coffee liquid in a double boiler over simmering water. Stir with a rubber spatula until chocolate and butter are melted and smooth (about 5 minutes). Remove from heat.

Stir in the liqueur. Pour chocolate mixture onto a parchment lined baking sheet. Cover with plastic wrap and chill until firm (at least 1 hour).

Use a melon ball scoop or a couple of teaspoons to mold the cold chocolate mixture into truffles.

Put each of the coating items in a separate shallow plastic container that has a lid. Place each truffle into any one of the coatings and roll it around until covered (Hint: When you have 5 or 6 truffles in any one of the coating mixtures, put the lid on the container and gently shake it until the truffles are completely coated).

Store the truffles in an airtight container (in a single layer) lined with parchment paper. They will keep in the refrigerator for up to a week or in the freezer for up to a month.


Packaging Idea for Valentine's Day:

Go to a crafts store and purchase candy papers or mini-cupcake papers, one per truffle. Also buy a white candy box and some red or pink tissue paper. Line the box with the tissue, then fill with truffles in individual papers. Decorate the outside of the box with Valentine's Day stickers or tie a bright red ribbon around the box.




"Nobody knows the truffles I've seen!" - unknown

Five Fun Ways to Keep Your Kids Happy at a Restaurant by Diane Samson

SUNDAY'S FOOD TIP

Here are some great suggestions (from writer and parent Diane Samson) for parents dining out with their young children.



We all love going out to eat – without the kids, that is. If an evening out with the family at a restaurant leaves you feeling like you endured an aerobic workout, take heart with these tips on keeping the little cuties occupied while you wait for your food.

1. Create a box of "goodies." Find a small leftover container and fill it with things you find around your house or at a craft store such as paper clips, foam pieces that come in different colors and shapes, shiny things, dull things, cotton balls, etc. Keep this container in your car so you are always prepared, and the children don’t get tired of playing with it. (If you are really creative, you can decorate the container).

Take it into the restaurant and pull it out after you decide what you want to order. Show them the contents and begin to ask questions. Can you find the round things? How many blue objects can you find? Which things go on a Christmas tree? Which things are soft? How many squares can you find? Your imagination is your only limit. Kids love digging through the container and exploring the objects.

2. Play a guessing game. Lay out a few different objects on the table. These can be objects from the above container, or simple things from your purse. You can even use the sugar packets, salt and pepper shakers or whatever is on the table. Have your children study the objects, and then close their eyes. When their eyes are shut, quickly slip one of the objects away. Then see if they can figure out which one is missing. This game not only entertains but helps children develop memory and thinking skills.

3. Play "I spy" or other games. Many restaurants have interesting decorations hanging around. A round of "I spy a cowboy hat," or "I spy a picture of someone riding a horse" can keep little ones entertained for a few minutes. To help with math skills, practice counting that cereal you carry around in a bag. Or help your children to begin recognizing patterns by drawing a pattern of square, circle, square, circle, and then have them figure out what shape comes next. For older children, you can create longer, more difficult patterns. Of course, there’s always the perennial hangman and tic-tac-toe games that work for older children as well.

4. Play with magnets. It’s amazing how much fun a small magnet can be to a young child. If you carry some paperclips along with it, the children will be entertained for a long time. Have them experiment with what the magnet sticks to. You can also use this with your goody container above. Ask them to see what objects in your container the magnet will pick up. Twist ties and clothes-pins usually work well.

5. Keep a book bag ready to go. If all else fails, usually a bag of books, sticker books or other activity books will keep children occupied for quite a few minutes. Keep it in your truck or in the back of your van. That way each time you bring it out, it’s new again.

With a little thought and preparation, meals out can be a fun family experience.

Diane Samson is a writer with The Lieurance Group, a freelance writers cooperative in Kansas City, Missouri. Samson can provide writing, reporting and editing services for magazines, newspapers, corporate communications and especially animal publications. Find out more about her writing services at The Lieurance Group. A mother of three children ages 3, 6 and 8, Samson also offers tips to moms. Email her.

This article is available for free reprint at ezinearticles.com


"I don't like spinach, and I'm glad I don't, because if I liked it, I'd eat it, and I just hate it." - Clarence Darrow

Heart-Shaped Mini-Cakes

SATURDAY'S FOOD TIP - COOKING WITH KIDS

Writer Carol Boles offers an easy dessert to make with your kids this Valentine's Day. These cute little cakes would make a festive dessert for a dinner party or any special event in the month of February, not just Valentine's Day.



A VALENTINE'S DAY DESSERT TO MAKE WITH YOUR KIDS: HEART-SHAPED MINI-CAKES

Say "I love you" to your kids this Valentine's Day by helping them make this delicious dessert. You will have to supervise your children, while they mix the batter and use the oven. But of course, you'll want to help decorate the cakes. After all, that's half the fun.

HEART-SHAPED STRAWBERRY MINI-CAKES

Here's What You Will Need:

1 heart-shaped mini-cake tin (makes 6 mini-cakes at a time - you can find these pans an fine cookware and craft stores)

1 (18 oz.) box strawberry cake mix

1 (15 oz.) can strawberry pie filling

1 (8 oz.) tub nondairy whipped dessert topping

1 bag Valentine candy hearts

1 (3 oz.) jar heart-shaped candy sprinkles

Directions:

Help children prepare cake mix according to package directions. Have children fill each section of the heart-shaped mini-cake tin 1/3 full with batter (Note: a regular size box of cake mix will make about 24 mini-cakes, so there will be enough batter for several batches of mini-cakes). Bake mini-cakes according to package directions.

Let cakes cool, then wrap the cakes in plastic wrap so they will stay moist.

When ready to serve, layer the top of one mini-cake with strawberry pie filling, then top it with another mini-cake to make a heart-shaped sandwich. Put a few dollops of whipped cream on top of the sandwich, then decorate with candy hearts and/or heart-shaped candy sprinkles.

Decorate only as many cakes as you plan to serve immediately. Save the others to decorate and serve later.

Happy Valentine's Day!




Carol Boles has a master's degree in Special Reading and an Educational Specialist degree in Curriculum and Instruction. She has over ten years experience teaching K-12 reading in public schools. She now manages her own business and is a member of The Lieurance Group, a freelance writers cooperative. Find out more about her writing services at The Lieurance Group or email her.

This article is available for free reprint at ezinearticles.com


"A kitchen condenses the universe." - Betty Fussell, My Kitchen Wars, 1999

The Butter Bell

FRIDAY'S FOOD TIP


Here's another "gotta have" gadget for your kitchen - the butter bell. This handy little crock will keep butter fresh and spreadable for up to 30 days without refrigeration.

A butter bell holds up to one full stick (1/2 cup) of butter. Softened butter is packed firmly into the bell-shaped lid. Cold water is poured into the base of the crock. The lid is placed upside down back into the base of the crock. Soft, spreadable butter may be enjoyed and served right from the crock.

Butter bell crocks are available in a variety of colors and designs. Once you get a butter bell crock, you'll want to try some delicious butter recipes.


"All happiness depends on a leisurely breakfast." - John Gunther

Bright Ideas for Valentine's Day

THURSDAY'S FOOD TIP



Whether you're wanting to create a romantic evening with someone special on February 14th, or have a fun Valentine's Day with the kids, you'll find plenty of ideas for BOTH at brightideas.com.



The site has recipes and other fun ideas for Easter, summer, back-to-school, Halloween, and Christmas, too, so you'll want to bookmark this handy resource and come back to it often. And don't forget to sign up for the brightideas newsletter!



"Cooking is like love. It should be entered into with abandon or not at all." - Harriet Van Horne, VOGUE, October 15, 1956

Fruit Salad

WEDNESDAY'S FOOD TIP

Planning a Super Bowl party?

If so, you'll want to serve more than chips and dip.

Here's a delicious recipe for fruit salad from Carol Boles a member of The Lieurance Group, a new freelance writers' cooperative that I recently formed with other freelance writers here in Kansas City.

Prepare this salad as part of a Super Bowl Buffet. It makes enough to feed a crowd.



FRUIT SALAD


1 lb. of each of the following:

Seedless grapes

Strawberries

Bananas

Cantaloupe

1 medium-size can chunk pineapple, drained (reserve juice)

Note: You can use just about any assortment of fruit in this salad. Just don't use fruits that are too watery - like watermelon. If you use kiwi fruit, add it just before serving since kiwi contains enzymes that break down other fruits and will make everything mushy over time.


Wash all the fresh fruit. Cut strawberries and bananas into slices, and create small chunks of cantaloupe. Drain the canned pineapple (but reserve the juice for the glaze). Put all the fruit in a large, attractive serving bowl. Refrigerate.


Glaze:

1/2 c. sugar
1/4 c. flour
2 Tbsp. lemon juice
1/8 c. orange juice
Reserved juice from the canned pineapple
2 Tbsp. butter


Place all ingredients except butter in a saucepan. Bring to a boil, stirring constantly with a whisk. Add two tablespoons of butter; blend well.

Let mixture cool, then pour over the mixed fruit.

Chill, then serve.




"The ornament of a house is the friends who frequent it." - Ralph Waldo Emerson